Cruz de Fuego is a mother and son team, located in the heart of Oaxaca in Santiago Matalán, making Mezcal the traditional way. This is a blend of Espadin and Tobala Agave that are between 7 and 15 years before harvest. Cooked in a conical pit, naturally fermented and distilled in a copper still, this has notes of spicy ginger, marmalade, pink peppercorn and coconut.