A very rare and unique mezcal, even by mezcal standards, and the first of its kind to make it across the border. To produce this unforgettable spirit, Aquilino Garcia Lopez infuses his espadin mezcal with roasted sweet corn for a week and then distills it for a third time. The result is intoxicating, with notes of rich, smoky sweet corn, tropical fruits, vanilla, earth, and smoke. This is what great mezcal is all about.