features hand-harvested wild Cenizo agave hearts slow-roasted with smoldering oak in lava-lined fire pits. Covered with a tarp and dirt, the hearts are left to bake for several days before being extracted and fine-ground to separate the juice from fibrous material. This juice ferments for several days before two rounds of distillation - the first producing a product known as “aguavino;” the second, Mezcal. Filtered twice to remove impurities, the resulting artisanal IZO Mezcal Joven is locally-crafted from start to finish. Its earthy, subtly smoky flavor and clean finish complement rich, hearty pasta dishes, pair perfectly with a zesty ceviche and can be enjoyed by the sip with an orange slice garnish.