Created by fouth generation master palenquero Alberto Ortiz in the village of Bramaderos, Miahuatlán, Oaxaca sitting at 1656 meters above sea level. The wild harvested Tobala was cooked in an 11-ton oven pit before it was crushed by hand using a mesquite mallet in a stone canoe. A 5 day fermentation was carried out in pine wood vats using only the ambient yeast of the distillery. Distilled on a 350 liter copper pot still, this release was bottled at still strength of 50.1% abv with no additives.