This Mezcal is made with the agave species Angustifolia Haw, commonly known as Espadín, is a cultivated variety, specifically in the district of San Carlos Yautepec, which is considered one of the best geographic zones of the state of Oaxaca for the cultivation of this species, has a dry climate, sloping and rocky soils, at an approximate altitude of 1000 masl, which allow the development of the Maguey Espadín with its long, narrow and rigidly extended leaves, with an extraordinary yield of sugars, the combination of all these factors and the handcrafted process of peasant hands provide this exceptional Mezcal, a unique flavor of citrus, sweet and earthy.

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. 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 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