Crafted from cenizo agave endemic to the semi-arid highlands of Durango, this mezcal reflects the region's distinctive nature. The agave is slow-cooked in underground ovens, milled, fermented, and distilled using traditional methods. The result is a crystal-clear spirit with a full body. On the nose, it offers aromas of cooked agave and tejocote pulp, complemented by hints of smoke and fresh rosemary. The palate presents a herbal front with lemon peel and charred agave, culminating in a long, subtly spiced, and smoky finish. Pair it with parmesan or Pecorino Romano cheese, orange or avocado, and white or ruby chocolate. The decanter's cap features handcrafted floral and geometric designs made through the individual application of colored beads.