Drink like a Oaxacan. This mezcal is made from 7-10 year old agave plants grown in the village of Chichicapa, located 7,000 feet above sea level. Its complexity develops with time in the glass, coating the palate with hints of smoke, chocolate and mint. To boot, this eye-catching bottle comes in a hand-woven basket made by weavers hailing from Chichicapa. To make mezcal, agave hearts are roasted over hot stones in a pit in the ground for 3-5 days. They are then ground to a mash using horse-powered stone mills, followed by a long period of natural fermentation in wooden vats and finally distilled twice, very slowly, in wood-fired clay or copper stills.