Gracias a Dios prides itself in it sustainable practices, planting three agaves for every bottle produced. They use traditional methods of production, including wood-fired ovens and donkey-pulled tahonas. The organic espadín in the spirit is 8 years old at harvest and double-distilled. It is bottled without further aging. Smoke and peppery spice tickle the nose as zesty grapefruit and lemon fold into the palate. Barbecue smoke and tropical fruit sweetness emerge, and baking spices start to wrap things together. A slight astringency dries things out with a bit of a tight finish.