Luis Enrique produced this pechuga at his palenque in the village of San Agustín Amatengo, Oaxaca. Luis uses a refrescadera still, which is typical in the region of Ejutla and allows for what is essentially a double-distillation through a single pass. He and his father, Sergio, work hand in hand to produce bold yet alluringly accessible spirits using this process

Luis employs a traditional, artesenal technique with his production. He roasts Espadin in an underground oven, mills with a tahona pulled by two bulls, and ferments in cypress tanks using spring water and ambient yeasts. After the mash is ready, the first distillation is done using a refrescadera still, allowing a double distillation in a single pass, Luis infuses the first distillate with blueberries, strawberries and raspberries for one month. The infused spirit is then distilled a second time with a turkey hung inside the still.