Emanuel Ramos’ Tequilero is a unique meeting of Oaxaca’s mezcal traditions with the blue weber agave most often associated with Jalisco. Tequilana first arrived in Miahuatlán in the 1980s, but it was the volatile pricing of Jalisco’s agave market in the 1990s and 2000s that encouraged tequila producers to send clones south, trusting the skill of Miahuatlán’s magueyeros. Local mezcaleros embraced the plant and have continued to work with it ever since. For this 384-bottle lote, Emanuel sourced agaves from his home village of Mengolí de Morelos, continuing the Ramos family’s four generations of mezcal-making heritage. The agaves were cooked for six days in a 15-ton earthen pit fired with encino, guamuche, and mesquite, milled with a tahona, fermented in sabino and oak vats with well water for up to eight days, and double distilled in 275-liter copper alambiques with refrescadera. Puntas and colas were carefully integrated for balance. The result is a bright and herbal spirit with roasted agave sweetness at its core, delivered through the rustic and earthy character that defines Miahuatlán mezcal.