A delicate mango aroma opens onto grapefruit peel and pith, with a gentle floral exhale tinged with granite and white pepper, soft, clean, and only lightly smoky.
Mezcal Trascendente is made from agaves grown by native communities in Oaxaca's Central Valley, cooked in a volcanic stone oven with sustainable wood from the Sierra Juárez and fermented with wild yeast, then double distilled in copper with careful cuts of heads and tails. The water comes from mineral rich springs at Yagul, a UNESCO protected archaeological site, and the project involves a five generation maestro mezcalero and a commitment to hummingbird conservation. Minimal smoke exposure keeps the spirit approachable, and the brand launched in the United States in 2025, imported by Spiribam.
