Tio Rey’s palenque sits ideally on a fertile hill near a fresh mountain spring where he crushes the roasted agave by hand and distills in clay pots, offering an ancestral “ en barro” mezcal. His water source, rich soil and ancient methods yield rich and satisfying mezcals. His Ensamble boasts flavors of Wet Soil, Dried Stone Fruit, Salt, and Aged Cheese, with finish of Molasses, Honey, and Wet Grass, which change with every Agave Blend.