Maguey: Cuishe y Barril (Karwinskii Zucc.)

Location: Santa Catarina de Minas, Oaxaca

Rippening time:  14-15 years

Oven type: Conical Underground oven

Mill type: Wooden mallet

Fermentation water: Water from the well

Fermenter type: Wooden tubs made of pine

Maestro Mezcalero: Edgar Angeles

Distiller Type: Clay pots

Number of distillations: 2
 
Alc. Vol: 53.2%

Net. Cont: 700 ml