Mezcal infused with toasted heirloom corn—a celebration spirit honoring the cultural importance of both corn and agave in rural Mexico. Produced by maestro mezcalero Aquilino García López (five generations of mezcal knowledge) at his palenque in Candelaria Yegolé, high in the Oaxacan mountains at 1,100 meters. Espadín agave is cooked in an earthen oven, crushed by mule-drawn tahona, and naturally fermented in pine wood tanks. For the Elote, dried kernels of heirloom corn are toasted on a comal and placed in the still during second distillation, then the spirit is rested before bottling.