The Mixe is a remote mountainous region in the Sierra Norte, east of Oaxaxa, whose indigenous people successfully resisted the Spanish conquest and have maintained much of their ancestral culture.
The distiller is Ron Serrano of Totontepec Villa de Morelos at 6000 feet, a pueblo not easy to get to.
Fresh cane is crushed, and the juice along with the crushed stalks (for complexity) are fermented in wooden tinas using wild yeasts. The still for the hands-on double distillation is copper. The photo shows the tiny spring-fed condenser.