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El Pinto Mezcal Ensamble brings together agaves not traditionally blended together because of regional availability. The blend is 55% 8-year old espadin from Yautepec and 45% 15-year old wild cuishe from Miahuatlan, both in Oaxaca. Made using traditional methods, cooked in earthen pit, naturally fermented using indigenous year that the air brings into the palenque, mashed using a tahona mill, then distilled twice in artisanally made copper pot stills. The taste profile brings together the aromas of where those agaves were born.

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