Verde Momento is made with 8-year-old agave Espadin by Mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and Peppertree which give the mezcal a smokiness desirable for cocktails. After cooking for about 5 days, the agaves are tahona-crushed before being put into 1,500 litre fermentation vats. The natural fermentation can last from 7 to 30 days depending on the production season, the amount of rain, and variations in temperature. Finally, it is doubled distilled in a 500-litre copper still. This mezcal has notes of grass, soft smoke, and fresh peach. Verde Momento is packaged in many different labels, however, they are all the same mezcal.