Apricot and stone fruit meet spice cake, custard, and brown sugar, cut by green chili, olive, and a mesquite smokiness. Complex and layered, with a lactic roundness that coats the palate.
Lamparillo (Agave asperrima) is one of the rarest agaves in Mexico, wild-harvested from a 24,000-acre ranch in Durango's remote Zona del Silencio, 15 to 20 years to maturity. It comes from an agroforestry project that leaves at least a fifth of its mature agave to flower and reseed. Hand-milled with an ax and double distilled over wood fire in copper.
