Distilled by Silverio García and Epifania Gómez in Rancho Blanco Güilá, Oaxaca. Ripe agaves are roasted for days in earthen oven. Fermented naturally with wild, native yeasts in pine wood vats. Distilled twice in copper alembic still. This “workhorse” is great for mixing cocktails but no less stellar if savored neat on its own.