Blend of two agaves, which are roasted with firewood and fermented with spring water for 5 days. The nose is creamy, which is a new one for me. I get a little wintergreen, custard, and cherry on the palate; possibly the mesquite smoke contributes some sweeter flavors. The finish is more vegetal, with some cinnamon and cardamom as well. This is a pick from Cellars Fine Wine and Spirits in Phoenix, AZ.