Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits.

• Region: San Luis del Ro, Oaxaca
• Maestro Mezcalero: Familia Velasco
• Agave: Cultivated Maguey Espadn (Agave Angustifolia) matured at 8 to 9 years, grown at 900 meters above sea level
• Cooking: The agave is cooked in rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees.
• Crushing: Tahona mill, Chilean stone pulled by horse
• Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts ten days, during which fresh spring water is added to the crushed agave
• Distillation: Double distillation in copper pot still