This special small batch, Minero style Mexcal has never before been available in the US due to very limited supply. Mezcalero Felix Cruz follows traditional methods of production, cooking the agaves in soil pits for two days then dry-fermenting them for 10-14 days. They are then broken down by hand with the use of machetes, then crushed by hand before undergoing a second fermentation. The agave juice is then double distilled in clay pots. What results is an incredibly smooth mezcal.