Ancestral clay potstill distillation of local agaves.  Rich volcanic soils. The gifted Heladio Lopez distills tiny batches of unusual quality

Hand-distilled from five wild agaves, plus espadín.  Shaley, ferriferous soils. Don Beto is a master of the well-known local wild Karwinskii agaves

Comunidad

Carefully selected small batches from talented distillers.
Only the best of what we find. Small family distilleries in the state of Oaxaca.

Copper-pot distilled from espadín (agave angustifolia).  Deep valley above the Rio Hormiga Colorada at 4000-5500 feet in the San Lorenzo Albarradas district. Light shale-sand soils.

Clay-pot distilled from espadín (agave angustifolia) and arroqueño (agave Americana). Steep mountainside at 4100 feet, west of Sola de Vega. Soils are notably calcareous.

Fermented in very old pine vats & distilled by Don Cosmé Hernandez and his son Cirilo from agave espadín grown at about 5700 feet in hilly, white, & rocky soil.

Copper-pot distilled from espadín (agave angustifolia). Terraced land above the RioHormiga Colorada at about 4400feet in the Tlacolula district. Soilsare scant, stony, ferriferous.

Copper-pot distilled from espadín (agave angustifolia). Narrow ocean-facing valley above the Rio Hormiga Colorada at about 3200 feet in the Tlacolula district. Sandy soils, hot days.

Fermented in cypress vats & distilled by Don Valente Angel from agave espadín grown at about 5000 feet on thin soiled low hills and terraces, near Miahuatlan. The local practice is to add some madrecuishe, to the roast. Complex, rich, intensely floral.