Distilled by Noel Negrellos Ortega in San Luis Atolotitla, Caltepec, Puebla. Agave maturity 10-15 years, wild. Cooked for 7 days in earthen oven. Fermented for 7 days in wood vat w/ well water. Distilled 2x on copper.

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...