Maguey: Espadin (A. Angustifolia)

Master Distiller: Mtra. Berta Vásquez

Producing Community: San Baltazar Chichicapam

Region: Valles Centrales

Cook: Steamed and roasted in a stone-lined earthen oven;

Mash: Horse-drawn tahona mill;

Fermentation: Natural spring water and wild yeasts in Mexican Cypress vats ;

Distillation: Twice in copper alembic stills, the second with 5kg toasted maiz and 6 kg toasted cacao;

Batch: ESPMYC-BV-VIII-25

Production volume: 198 bottles

Production date: Summer, 2025

ABV: 47.1%