Anatolio Ramirez produced this batch of De Horno at his palenque in San José Río Minas, located in the Mixteca Alta region of Oaxaca. De Horno is the colloquial term for Agave Americana var. Oaxacensis, otherwise known as Arroqueño in the Central Valley region. The name De Horno
pays homage to the historical use of the enormous pencas (agave leaves) to wrap up goat and sheep meat in preparation for the underground barbacoa ovens. This unique batch has been resting since 2012 and, upon tasting, is reminiscent of a rich, tropical dessert.

This De Horno is hand harvested, pit roasted and milled by hand with wooden mallets. Fermented in timber with spring water and double distilled in hybrid stainless steel and clay pot stills.