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Place of Origin: Real de Catorce, San Luis Potosí.

Agave Used: 100% Salmiana.

Agave growth: 8-10 years

Master Mezcalero: Armando  Avila

Alcohol Degrees: 50° Alcohol

Type of oven: Underground stone and wood.

Cooking time: 10 days.

Type of grinding: Macerated with a volcanic stone tahona wheel.

Fermentation: 12-15 days.

Type of distillate: Copper alembic .

Distillations: 2

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Community  Legendarily Gastronomic, mezcal is produced with minerally filtered water that comes from the mountains, due to its production process and place of origin, it is called Artisanal Mezcal.

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