Created by fifth generation palenquero Onofre Ortiz in the village of Bramaderos, Miahuatlán, Oaxaca, 1656 meters above sea level. The cultivated Mexicano agave was cooked in an 11-ton earthen oven pit before it was crushed by hand using a mesquite mallet in a stone canoe. A 7 day fermentation was carried out in pine wood vats using only the ambient yeast of the distillery before it was distilled on a 350 liter copper pot still. Bottled at still strength of 47.9% abv with no additives.