The Espadín agaves for this bottling are cultivated in and around the village of San Luis Amatlán. Espadín is the most common agave used to make mezcal; it matures the quickest and has the highest yield of agaves used for mezcal production (10 kg of agave yields 1 liter of mezcal).

The agaves are ground using a stone mill and are cooked in traditional floor ovens. Distilled by Don Marcos Brena with assistance from his son Eleazar, using techniques passed down to them by generations of mezcaleros, the cooked agaves are then fermented in traditional open air vats made with sabino wood. The mezcal is distilled twice using copper alembic stills.

Fresh aromas of green agave and citrus; green fresh notes dominate, followed by anise and subtle smoky notes. Bright green herbal flavors continue on the palate, into a smooth medium-long finish.