Description
| Maguey: | 70% Espadin (Agave angustifolia), 30% Madrecuishe (Agave karwinskii) |
| Mezcalero: | Virgilo Velasco |
| Location: | Megolí de Morelos, Tlacolula, Oaxaca |
| Elevation: | Roughly 950 meters |
| Production Date: | 2018 (we think) |
| Oven: | Conical oven underground, fired by wood. Cooking time 4-5 days |
| Milling: | Chilean mill pulled by a horse |
| Fermentation: | Natural fermentation in Wooden Vats |
| Destillation: | Doube distilled in 250L Copper Pots |
| Mixability: | Easy |
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