Eduardo Pérez Cortez, nicknamed, Lalo, produced this batch at his family’s modestly-sized palenque in El Nanche, Oaxaca. Lalo and his father, Tio Tello, harvest exclusively mature agave and maintain a tradition of hand mashing that is essentially lost in the region of Miahuatlan. The soil and the well water is quite rich in calcium in Miahuatlan, which lends to mineral notes on the palate. The flavors are very delicate but dance across the palate pleasantly.

This Madrecuixe is hand harvest and hand mashed with wooden hammers. Fermented in cypress timber tanks with the use of well water. Double distilled in copper alembic stills.