A selection of wild agaves of the species Karwinskii, with 14 to 20 years of maturity,
in a dry habitat of the Southern Mountain Range and the Central Valleys of Oaxaca
grown up over limestone lands with few rains in an altitude of 700 to 1500 meters
above sea level. Given the low performance of the sugars and their rareness, the
mezcal productions of this agave are limited and unique.

A selection of wild agaves of the species Marmorata, with 15 to 25 years of maturity,
in a habitat with cliffs, grown up over limestone lands, clayey soils and with few rains
in an altitude of 700 to 1500 meters above sea level. Given the low performance of
the sugars and their rareness, the mezcal productions of this agave are very limited
and unique.

Mezcal Characteristics

Artisanal process: Earth conical furnace cooking, traditional milling
with a stone mill (tahona), natural fermentation in ocote tubs, double
selective distillation in copper alembic.

Mezcal Master (Maestro Mezcalero): Armando Fabián Martínez