Mezcal Joven

Ilegal is a perfect balance between the flavor of agave expandin vivipara and a light smoke. The piñas are cooked in a traditional underground oven and placed on top of the volcanic rocks. The heart of the agaves is then chopped using the tahona mill. After fermentation, triggered only by indigenous yeasts, the must is distilled twice in Oaxaca's Tlacolula Valley by a fourth generation Mezcalero. The result is a mezcal that is extremely faithful to tradition. The use of mesquite and eucalyptus to heat the oven is done in such a way that the pinas undergo less direct contact with the coal, so as to have a more uniform roasting. The result is a distinctive flavor profile, where the taste of agave is accompanied, rather than dominated, by the aromas given by the smoke.