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Place of Origin: Santa Catarina de Minas, Oaxaca. Mexico.

Agave Used: 100% Tripón Verde.

Agave growth: 8 - 10 years

Master Mezcalero: Pablo Arellanes.

Degrees of Alcohol: 48 ° of Alcohol

Type of oven: Conical stone and wood.

Type of grinding: Macerated with a wooden and stone mallet.

Type of distillate: Clay pot

Fermentation : 8 - 10  days

Cooking time: 4 days.

Distillations: 2

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Community  legendaryly 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 Ancestral Mezcal.

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