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