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Place of Origin: San Baltazar de Chichicapan, Oaxaca.

Agave Used: 100% Tepeztate

Agave growth: 8 - 9 years

Master Mezcalero: Alfonso  Sanchez

degrees of  alcohol: 47° Alcohol

Type of oven: Conical Earth firewood.

Type of grinding: Macerated with Tahona Wheel  of stone  volcanic

Type of distillate: Copper alembic.

Cooking time: 4 - 5 days.

Fermentation: 8 - 10 days.

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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