Region: Santiago de Matatlán, Oaxaca
Master Distiller: Javier Mateo
Agave: Espadin and Tobalá
Harvest: Low
Cooking: Underground stone pit, black oak
Extraction: Tahona
Fermentation: Wood vats with fiber and pulques
Distillation: Copper pot still
Maturation: 60 days minimum in glass
ABV (Proof): 48% (It varies from batch to batch)
Master Distiller: Javier Mateo
Agave: Espadin and Tobalá
Harvest: Low
Cooking: Underground stone pit, black oak
Extraction: Tahona
Fermentation: Wood vats with fiber and pulques
Distillation: Copper pot still
Maturation: 60 days minimum in glass
ABV (Proof): 48% (It varies from batch to batch)