Made from certified-organic Espadín agaves grown for 5–9 years in the hills of El Coyul, Yautepec, this joven mezcal captures clean, highland character. Roasted in an earthen pit, crushed by stone mill and fermented in oak vats before copper distillation. It’s smoky, citrusy, and feels like a warm hug from someone who owns a donkey and knows how to use a machete.

Del Tío Ro is a true family affair, led by the Bautista Brothers—third-generation mezcal makers who do things the old-school way, by hand and from the ground up. Based in the hills of El Coyul, Yautepec in Oaxaca, they grow their own agaves with care, and every batch is tracked from field to bottle with no additives.