This Espadín is a typical representation of the high quality mezcla (blended production) which is a co-roast and co-ferment of agaves Espadín and Tobaziche, a fairly common practice in the area. Tío Pedro’s batches rarely exceed 100 liters and he does not blend from one batch to the next in order to increase volume or standardize flavors. In a world where Espadín is being mass produced and proofed down for cocktails, this mezcla demonstrates how great a small batch Espadín-based mezcla can be.

Espadin (Agave Angustifolia) and Tobaziche (Agave Karwinskii) is carefully harvested by hand and pit roasted. Milling occurs meticulously by hand with wooden mallets, in preparation for fermentation in pine vats with well water. Finally a slow, double distillation is completed in clay pots.