The North American region has various distilling traditions, but only in Fumus Pumila have they combined North-eastern Apple Brandy and Mezcal. Inspired by the smoky spirit of the southern distilleries, Fumus Pumila uses smoked apples instead of agave in its fermentation and distillation process, resulting in a distinctive spirit that respects tradition while also offering something new. This spirit is made by fermenting smoked apple pomace in wooden vats and then double copper pot distilling it. Unlike other spirits, Fumus Pumila is not diluted with water, but instead with the end runs of the second distillation, a method unique to Mezcal. By following these traditional Mezcal production techniques, the result is not simply a smoked apple brandy, but a spirit that truly embodies the expressive qualities of Mezcal. The aroma resembles Mezcal, with an abundance of rich wood smoke, but it is sweet rather than savory or meaty like many Mezcals. The sweet smoke quickly transitions into fruity notes, including sour, stewed, and candied apples, as well as some greener, sharper undertones reminiscent of dish soap. On the palate, the spirit is creamy and sweet with a warming, peppery heat. The flavor is somewhat one-dimensional, dominated by baked green apple and campfire smoke, but these flavors linger for an impressively long time. Given its uniqueness, it is definitely worth exploring.