A mezcal lover's delight! J. Manuel Pérez is committed to expressing terroir through his mezcals. This was made in the Charcas area of San Luis Potosí using the Salmiana agave plants that were baked in hornos heated by volcanic rocks. It was then fermented in masonry vats with wild yeasts before being distilled in copper pots. It's light, smooth, with interesting fruit characteristics. It should be a staple in everyone's home bar.