In its very first year of production, the Antidoto Espadin won the prestigious Double Gold Medal at the San Francisco World Spirits Competition, the most highly regarded spirits competition in the world. Rodrigo, a former chef, and Gerardo, a renowned spirits ambassador, are focused entirely on quality rather than quantity. This extends to the agave used in Antidoto. Espadin is used in nearly 90% of all Mezcals due the fact that it is the only agave legally allowed to be farmed in Oaxaca. It takes only 8 years to reach maturity and produces a massive yield. Antidoto’s Espadin is always at least 10 years old. These extra 2 years of waiting are well worth the time invested, as they lend a complexity to the Mezcal that is truly unique. Another important tenet of Antidoto is that all of their Mezcals are made the exact same way. They are all cooked at the same temperature, smoked with the same type of wood for the same amount of time, etc. The only variable between the different Antidoto expressions are the agave varietals themselves. This lets the consumer truly taste the unique flavors of each agave.