Produced by maestro mezcalero Alberto Martinez and his son-in-law Reynaldo in Santa Catarina Albarradas, Oaxaca. When the Espadin agaves sprout their quiotes (stalks), Alberto and Reynaldo cut off the stalks and allow the agaves to remain inthe field for almost one year. This practice concentrates the sugar in the heart of the agave, which is later fermented and distilled to make mezcal. Milled by hand with wooden mallets and fermented with open air yeasts and tepehuaje tree bark.