Master 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 grown sustainably and allowed to mature fully before harvest.

The bottles are made in nearby Jalisco from recycled glass and the paper labels are made from the waste fibers of their own agave. This is arguably the most sustainable mezcal on the market. Grulani's attention to detail is apparent in all their processes, and evident in the quality of the final liquor. 

The pinas are cooked in an earthen oven for 4.5 days, crushed with a stone mill pulled by a horse, fermented for 5-7 days in pine vats, then distilled twice in a copper still. Creamy on the palate with good density, aromas of citrus candy and the soft smokiness of desert herbs blend with fresh cooked agave flavors. 

Agriculture: Organic 

Agave: Tobalá

ABV: 46%