Region: San Dionisio, Ocotepec, Oaxaca
Master Mezcalero: Justino García Cruz
Agave: 100% Espadín, matured at 7 years. Due to the stress of low rainfall, the espadín in this region matures earlier
Grinding: Tahona mill, horse drawn stone
Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days
Fermentation: Open encino oak wood vats, 3-5 days
Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagasse); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.
