The Arroqueño agave is the biological father of Espadin, which is the most commonly used agave to produce mezcal. It grows in wild conditions and it takes the Arroqueño up to 20 years to reach maturity which makes it susceptible to over predation.

It takes at least 30 kg of Arroqueño to make one bottle of its distillate.

As we work with a growing number of maestros, their production means can vary. Some prefer Artisanal while others give preference to Ancestral methods. And this significantly influences the taste of their spirits.

Launching batch summer 2023
MAESTRO Reymundo González
LOCATION Sola de Vega, Oaxaca
COLOR Cristaline
AROMA Aromas of green limes and pine trees with a touch of roasted guava
BODY Long legs with an intense and full body
TASTE Tropical flowers and citrus with a hint of smoked chili. Short smoke which allows to perceive the full, fruity and long aftertaste