This 117 liter Mexicano batch, distilled in March 2025, reflects the meticulous multistage process the García family has maintained since the time of Pa Lencho. Maestro Rafael selects each rhodacantha plant based on its developmental stage, favoring mature specimens with optimal sugar concentration. Agaves were slow roasted underground for about three days, allowing deep caramelization without excessive smoke. Milling occurred with wooden mallets or mechanical shredder depending on fiber density. Fermentation took place in Montezuma wood canoas with mountain stream water added in two charges to ensure even activity from native yeasts. Following first pass distillation, Rafael executed a careful resacada in clay pots, relying entirely on sensory evaluation to define the heart. The resulting mezcal is bright and lifted, showing floral notes, green apple, lemon blossom, and a fine mineral thread. The palate offers pineapple, lime zest, roasted agave, anise, and persistent freshness. A clean, crisp expression demonstrating the elegance of clay pot distillation and the family’s disciplined hands on style.