›­­ Wild agave native to Guerrero region
›­­ Open air fermentation for 5 days
›­­ Double distilled in both an arabic and filipino still with a wood hat
›­­ Mezcal artesanal from Mazatlán, Guerrero
›­­ 100% Maguey Criollo (A. Angustifolia Rubescens)

›­­ Cooked in a lava lined pit for 5 days
›­­ Crushed with a tahona
›­­ Open air fermantion for 4 days
›­­ Double distilled in 200L copper pots
›­­ Mezcal artesanal from Tlacolula, Oaxaca
›­­ 100% Maguey  Espadín (A. Angustifolia)

›­­ Field blend of wild Guerrero agaves
›­­ Roasted and distilled together
›­­ Aromatics hung from the arabic still on 2nd distillation
›­­ Obregón family recipe
›­­ Mezcal artesanal from Mazaltán, Guerrero
›­­ Maguey Criollo y Ancho (A. Angustifolia Rubescens y A. Cupreata)

›­­ Small batch mezcal made
in San Pedro Totolapan
›­­ Third generation mezcalero
›­­ Cooked in a lava lined pit for 6 days
›­­ Crushed with a tahona
›­­ Open air fermantion for 4 days
›­­ Double distilled in 200L copper pots
›­­ 100% Maguey Espadín (A. Angustifolia)