Maestro: Palenquero Atenogenes Garcia and his son Jose.

Location: Xitiapehua, Oaxaca 

Made: Roasted together in an underground conical oven for 6 days with guamuche and mequite firewood.

Fermentation: With wild yeasts and well water in two pine tanks, one of which fermentation for 17 days and the other took 34 days.

Distillation: Double distill in two copper alembic stills. 

ABV: 53.8% ALC./ VOL.

Size: 750 ML

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