This mezcal is acidic and made from large, semi-wild Arroqueño, and can take up to 18 years to mature. The family roasts the pineapples in a conical pit on hot stones, where they are buried with earth for three days before a long, wild fermentation and distillation in the ancestral and traditional clay still of the town of Santa Catarina Minas.
- Town, State: Santa Catarina Minas, Oaxaca.
- Palenquero: Florencio Carlos Sarmiento, Florencio Carlos Vasquez, Luis Carlos Vasquez
- Agave variety: Arroqueño
- Vol: 49%
- Alembic type: Clay
