This mezcal is made from A. salmiana crassispina, locally called Verde. This wild variety is rarely made into mezcal, likely due to the fact that it is difficult to distill. Gilberto is one of very few maestro vinateros that works with this variety and is well known for making great mezcal from it.
The agaves are cooked in an underground pit using mesquite wood, rather than oak which is typical of the other Lagrimas De Dolores expressions. After machine milling, the mash is fermented in in-ground pine pits, then double distilled with a wooden hat still.
The clean flavors tend toward the savory side of the spectrum with woodsy notes that range from crisp pine to fresh untoasted oak with earthy sweetness. One of the most compelling aspects is the texture, round, fat, and tongue tingling. Exceptional.