Tasting Notes: Elegant woods such as cedar, green pepper, cloves and tobacco. On the palate green flavors, persistence, pleasant smoked note and balanced alcohols.

Region: Mazatlán, Guerrero
Maestro Mezcalero: Familia Obregón
Agave: Cupreata (also known as Papalote)
Harvest: 8-10 years
Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with Encino (oak), guamuchil, tepehuaje, and covered with river stone
Crushing: Mechanical Wheel (traditional in region)
Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~7 days
Distillation: Double-distilled in Arabic Alembic copper still, 500 liters
Resting Period: Typically 30-45 days prior to bottling