Agave: Espadin, jabilin
Maestro: Ramon Garcia Sanchez and Willy Garcia Sanchez
Village: Logoche, Miahuatlan
Oven: Conical Earthen oven
Fermentation: Native yeasts in Montezuma cypress wood tanks
Water source: well water
Batch size: 200
Distillation: twice in copper pot stills
Crush: Machete and shredder
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