Known as Tio Tello, Eleuterio Perez Ramos has been distilling mezcal for more than 5 decades. He continues to use many of the most labor intensive and time consuming traditional practices for his excellent mezcal. Situated outside the small town of El Nanche in the rolling fertile plains of Miahuatlan, Tio Tello is meticulous about agave selection. Typically many of the Pencas are included during roasting and fermentation. These madrecuishe were harvest in 2014 and is exclusively sold in California. Roasted in traditional underground ovens and milled by hand using wooden hammers and machetes, Tio Tello ferments in cypress vats with well water. Double distilled in tiny pots, the resulting spirit is complex and exhibits a gorgeous array of fruity, floral and spicy aromas.