This ensamble of Jabal (a. Convallis) with Tobal (a. Potatorum & A. Seemanniana) was distilled by maestro mezcalero Reynaldo Alejandro in his recently constructed palenque in the village of Santa Catarina Albarradas, Oaxaca. Reynaldo and a small group of friends spent nearly a week foraging for wild, ripe agave in the mountains and hills around the village, and together they harvested 102 Tobal and 71 Jabal pias. They roasted the two species together in an underground oven for 17 days with encino oak and leaves from banana and palo de guila trees.

Once cooked, the agaves were then mashed by hand with wooden mallets and transferred to cement tanks to ferment with spring water. Reynaldo allowed the mash to ferment for three days and then double-distilled the mash in a set of eight small clay pot stills. 66 liters were produced in total.