Maestro mezcalero, Leo Hernández, selects the best agaves to create a product based on centuries of tradition. The Grulani estate is entirely organic and the agaves are left to mature to their maximum age before harvest. The bottles are made in nearby Jalisco from recycled glass and the paper labels are made from discarded agave fibers. This is arguably the most sustainable mezcal on the market. Grulani's attention to detail and commitment to traditional methods is apparent in all their processes, and highly evident in the quality of the final liquor. 

100% Tobasiche Agave (A. Karwinskii) from San Baltazar Guelavila. Agaves are allowed to reach full maturity before harvest at 15 years of age. The piñas are cooked in an earthen oven pit fired by local oak, crushed with a stone mill pulled by a horse, fermented for 4 days in traditional pine vats during the dry season, then distilled twice on site in Grulani's own copper alembic pot still. This Tobasiche is the pinnacle of highly limited productions from Grulani; only 350 bottles were produced.

Intensely complex and full-bodied, with notes of desert sage and burnt citrus on the nose, and a refreshing extended finish of rare earth minerals and desert rainwater. This leans into the less smoky and more mineral-driven side of authentic mezcal, which is sadly disappearing as mass-produced brands have flooded the market. Limit one bottle per customer. 

Agriculture: Organic 

Agave: 100% Tobasiche (A. Karwinskii) harvested in May of 2020 at an age of 15 years

ABV: 46%