Ánimas Espadin y Papalometl Ensamble is produced by Luis Angeles Reyes in Santiago Matatlán, Tlacolula, Oaxaca. This mezcal is made using agaves Papalometl (Cupreata) and Espadín (Angustifolia Haw) which are harvested after 9 and 7 years respectively. After harvest, the agaves cooked in a conical ground oven, milled with a stone tahona, fermented in wooden vats, and double distilled in copper pot stills. This mezcal has sweet aromas that carry a subtle minerality. Its flavors are fresh and herbal with a dry finish. Earlier batches of Ánimas Espadin y Papalometl were produced by Germán González in Silacayoapam, Oaxaca, an area in the western part of the state that borders the state of Puebla.