This mezcal is made from Espadin agave and Tobala agave, which are both native to Oaxaca, Mexico. The Espadin agave is harvested from the Conejos region of Oaxaca, and the Tobala agave is harvested from the nearby Sierra Norte region. The agaves are cooked in an underground oven for three days, and then crushed with a horse-drawn tahona. The mash is fermented in open-air wooden vats for five days, and then double-distilled in copper stills. The resulting mezcal is smooth and earthy, with notes of smoke, citrus, and herbs.