The Special Release from Mezcalero represents the best of the best from Ansley Cole's extensive travels in Oaxaca. It will never be reproduced and likely never matched. Distilled in September 2013 by Alberto Ortiz (Don Beto) from semi-wild madrecuishe (agave karwinskii) harvested from a south-facing hillside of rocky calciferous soil at 5400 feet elevation, wood-roasted in a stone palenque, mallet-crushed, fermented with wild yeasts, double distilled using artisan methods in a 200-liter copper pot still. Exceptional flavor and complexity thanks to the southern exposure, wild yeasts and hand-milled agave. Madrecuishe's long stems allows for ambient heat absorbtion rather than reflected heat from sun-baked soil, resulting in a slower maturation and an even more complex flavor profile than Cuixe from other growing sites. These qualities and the magical hands of a master distiller are what make this one of the most special mezcal you'll ever come across.