- Region: San Dionisio, Ocotepec, Oaxaca
- Master Mezcalero: Justino García Cruz
- Agave: 100% Espadín, matured at 7 years. Due to the stress of low rainfall, the espadín in this region matures earlier.
- Grinding: Tahona mill, horse drawn stone
- Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days
- Fermentation: Open encino oak wood vats, 3-5 days
- Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagaso); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.