Espadín-Tobalá blend; 70% of the Espadín is distilled in copper stills, and 30% of the Tobalá is distilled in clay. All Magueys are grown using organic processes. Once harvested, the piñasare cooked in the traditional manner in outdoor stone concave pits giving them their earthy and smoky qualities. It is then ground by a tahona stone using oxen to turn the wheel to create the bagaso which is later fermented in large wooden tanks using only native yeasts and later distilled in clay and in copper. Espadín agave is cultivated in Río Ejutla, and the Tobalá agave comes from Sola de Vega.