Alberto Martinez and his son-in-law Reynaldo distilled this ensamble at their palenque in Santa Catarina Albarradas, Oaxaca. They harvested wild Tobalá, wild Jabalí and cultivated Sierra Negra from the hill sides of the Sierra Norte Mountains. After harvesting, the agaves are cooked in an underground oven, covered with banana leaves and acacia leaves from the abundant tropical trees that grow around the palenque.

This Mezcla (blend) of 3 amazing agaves is pit roasted, hand crushed with wooden mallets and fermented in stone tubs, Alberto adds encino de agua bark to jumpstart and stabilize the fermentation. This crucial element along with the striking combination of these three agaves creates a unique experience in a glass.