~50% ABV

Made by Sergio Juarez and his son Luis Enrique in the village of San Agustin Amatengo, in Ejutla Oaxaca. The massive Arroqueño agaves, which can take upwards of 25 years to come to full maturity, and pit roasted with pine wood and crushed with an ox-drawn tahona. The mash is fermented with ambient yeasts and spring water in wooden "tinas" or tanks and distilled just once in a copper refrescadera still. The brand is owned fully by the family that produced it.