Dolores resides in the southern Sierra of Yerbaniz Batopilas, Chihuahua. The region, terroir, wooden still, hand crushed by ax agave, the naturally fermented, and tiny bit of sotol added to the fermentation make this Dolores' mezcal unlike any other. His own brand, Cumbrita De la Sierra, is renowned for its depth and quality, but the Melate batches are unique and completely original. This batch was distilled from locally harvested wild agave and consists of 40% Chawi (A. Multifilifera) and 60% Lechuguilla (A. Shrevei). Roasted underground for 5 days before mashing with hand axes. Dolores' single fermenter is built from stone and clay and has been in the family for over 100 years. Fermentation lasts over 6 days before a double distillation on tiny copper pots. This absolutely unprecedented blend of agaves is a completely unique experience that must be tasted by any mezcal lover.