Delfino Tobón Mejia produced this batch using wild-harvested Pizorra that surrounds San Pablo Ameyaltepec, Puebla, the village where his palenque is located. Delfino’s homemade still is crafted from a combination of copper and stainless steel and utilizes a three-plate “reflux” method of distillation. This unconventional style allows for double distillation results in just a single pass. “Unique” would be an understatement when describing the wild flavours of this batch.

Deflino roasts his agaves in a brick lined underground oven and then mashes them using a mechanical mill. Delfino’s homemade still is crafted from a combination of copper and stainless steel and utilizes a three-plate “reflux” method of distillation. This style allows for double distillation results in just a single pass. Delfino distills Pizorra, more commonly known as tepextate in regions of Oaxaca, and proofs to taste using the heads and tails of the distillate.