This Doba-yej is the only part of the Los Siete Misterios lineup to undergo copper pot distillation. In addition, unlike the other mezcals, this is made in the region of Matatlán. The agaves are cooked in earth oven pits, using nearby deadwood and river stones. They are hand smashed in Sabino wood canoes. Fermentation occurs naturally using wild yeasts. Doba-yej is the ancient Zapotec word for Espadin. The Doba-yej is a well balance mezcal perfect for cocktail or sipping neat. On those notes it boasts of cinnamon and orange. The palate immitates a mole spice blend with notes of ancho, red chile, cumin, chocolate and a hint of cardamom. This mezcal pairs perfectly with campfire smores.