“Aromas of damp earth with hints of smoke. Fruity in the mouth with notes of black tea. Very balanced and with a slight unctuousness in the aftertaste"
 
Maguey: 17% Espadín (Angustifolia Haw) 36% Largo (Agave Karwinskii) 35% Barril (Agave Karwinskii Sp) 12% Madre Cuishe (Agave Karwinskii Zucc)
 
Location: Santa Catarina de Minas, Oaxaca
 
Rippening time: 10 - 15 years
 
Oven type: Conical Underground oven
 
Mill type: Wooden mallet
 
Fermentation water: Water from the well
 
Fermenter type: Wooden tubs made of pine
 
Maestro Mezcalero: Edgar Angeles
 
Distiller Type: Clay pots
 
Number of distillations: 2
 
Alc. Vol: 52.7%
 
Net. Cont: 700 ml