This mezcal is produced in the Malpaís region, at the El Ojo ranch in Poanas, Durango, under the expert guidance of Maestro Mezcaleros Don Valentín Cortés y Don Job Rodríguez. The agave is cooked in a traditional underground oven fueled by hizache and encino woods, imparting subtle smoky and earthy notes. After roasting, the agave is crushed using a tahona, then fermented in pine vats with wild yeasts, allowing the local microflora to shape its character. The spirit is double-distilled in a copper alembic still, resulting in a mezcal that captures the rugged terroir of Malpaís with depth, complexity, and tradition.