Victor and his son Emanuel are 3rd and 4th generations of the Ramos family to produce Mezcal in the Miahuatlan district of Oaxaca, Mexico. With this batch the name ‘Mexicano’ can be used to refer to different species of Agave in different regions. In Miahuatlan where this batch is distilled it regers to the Agave Americana Oaxacensis.

The Mexicano is cooked in a 13 tonne pit for 6 days with heat fuelled by a mix of Encino and Mesquite wood. After cooking the Mexicano is allowed to rest for 5-7 days before being milled by tahona. Fermentation occurs in Sabino timber tanks (Taxodium Mucronatum) for 3-8 days. Well water is added and then distilled twice in 275-litre copper pot stills with refresacadera and further adjusted with puntas and colas (heads and tails)