Region: San Luis del Rio, Oaxaca
Master Mezcalero: Familia Velasco
Agave: Cultivated Maguey Espadin (Agave Angustifolia) matured at 8 to 9 years, grown at 900 meters above sea level
Grinding: Tahona mill, horse drawn stone
Cooking: The agave is cooked in rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees.
Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts ten days, during which fresh spring water is added to the crushed agave
Distillation: Double distillation in copper pot still