Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave Popatorum / Tobala
Alcohol content: 46,97°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven dug underground
Cooking wood: Green oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine vats
Distillation: Copper stills and cooling coils
Number of distillations: 2