Mexicano grows from Sonora south to Oaxaca, mostly in the foothills. Using 10-year-old wild and semi-wild agave grown within an hour’s drive of the palenque, QQRQ’s Mexicano is also crafted by Carlos Méndez. A passionate advocate of sustainability, Méndez collects wild seeds from the hills, cultivating and nurturing them in safe conditions before reintroducing these plants to the wild. This has a lovely, delicate and earthy quality and a light citric note on the nose, with a layered palate offering bursts of cured meat over a sweetly smoky mesquite base. The finish is long and fragrant with a stirring under- current of charred agave offset by refreshing bitterness.