Produced in the state of Oaxaca and fermented from a combination of agave species: Madrecuishe, Jabali, and Espadin. The Madrecuishe and Jabali will be at peak maturity in 15-18 years, where the Espadin will mature in 7 years. After reaching maturity they are harvested by hand and milled with mallets, then fermented in open air pine wood vats, and twice distilled in a copper still.