Palenqueros Madrecuishe was produced in the village of Santa Maria La Pila at 1552 meters above sea level by fourth generation producer Don Valente Garca, alongside his grandson Semei, from cultivated Madrecuishe. Cooked in an oven pit and hand crushed with a wooden mallet, the agave is fermented in cypress and pine wood vats using the ambient yeast of the distillery before it is distilled on a 350 liter copper pot still powered by direct fire. Bottled at still strength of 48.9% with no additives.