Produced in Tecoanapa, Guerrero by Maestro Mezcalero Cesareo Garcia, the Zacatoro was cooked in an earthern oven pit. Milled mechanically, it was fermented in white pine tanks with spring water. Twice distilled on a copper pot still, it has complex aromas of peanut, blueberry, ripe summer melon mélange, peach clafoutis, fresh nori, minerals, herbs, and a hint of funk. Unreal.