Delirio Mezcal AnejoDelirio Mezcal Aejo is the result of an ancient technique perfected over generations in Oaxaca. Produced in a traditional palenque in Miahuatln, this spirit is derived from two natural agave species, Agave espadin and Agave madre cuishe, which are carefully harvested by hand after seven years of growth. The agave hearts are slow cooked in an underground stone oven over a period of three days using mesquite and copal, then mashed via the tahona method