

› 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)



Pelotón de la Muerte® | EL ABUSO EN EL CONSUMO DE ESTE PRODUCTO ES NOCIVO PARA LA SALUD | HECHO EN MÉXICO