Maguey: Sacatoro – a. Angustifolia rubescens (wild harvested)
Region: Atenango del Rio, Guerrero, Mexico
Altitude: 940m
Maestro Vinatero: Israel Petronilo
Roast: Conical earthen oven
ABV: 52%
Grind: Hand-mashed in a canoe with an axe and wooden mallet
Fermentation: wild yeast with spring water
Distillation: Double in a copper alembic still