Mezcal Amaras is yet another fantastic label to wind up in San Francisco's Anchor portfolio. The process of making the spirit begins with the planting of espadin agave in San Juan del Rio, Oaxaca, which are hand-selected and roasted for five days in a stone oven. Distiller Laajsh Doob distills the liquid two times in copper pot stills after natural fermentation with wild yeast. The result is a clean, yet remarkably vibrant style of mezcal. With all the tangy, smoky goodness, but none of the impurities. Amaras is a fantastic new label that should take the agave spirits market by storm.