Known as Tio Tello, Eleuterio Perez Ramos has been distilling mezcal for more than 5 decades. With the help of his son Lalo, he continues to use many of the most labor intensive and time consuming traditional practices for his excellent mezcal. Situated outside the small town of El Nanche in the rolling fertile plains of Miahuatlan. Roasted in traditional underground ovens and milled by hand using wooden hammers and machetes, Tio Tello ferments in cypress vats with well water. Double distilled in tiny pots, expect the deep herbal quality of Miahuatlan Cuishe coupled with rich fruit and deep spice promoted by the long resting period.