Region: Nombre de Dios, Durango
Maestro Mezcalero: Familia Colon
Agave: Cenizo (scientific Durangensis)
Harvest: 10-12 years
Cooking: 4-5 days in underground conical ovens ignited with mesquite, oak, and huisache woods Crushing: Mechanical Wheel (traditional in region)
Fermentation: Natural fo 6-8 days with indigenous yeast and fresh spring water underground in oquedades hallows made of wood
Distillation: Double-distilled in Arabic Alembic copper and stainless steel still, 300 liters
Resting Period: Typically 30-45 days prior to bottling