Though he distills less papalote than most of his peers, Don Lorenzo still has a talent for cultivating and distilling the plant. This batch is the product of two back to back oven loads of papalote grown on the family's lands in the community of Pantitlan.

Don Antonio and his son Lorenzo are best known among their peers for their large supply of Maguey Espadin, a relatively new arrival in the region, considered a "luxury" agave, and as the originators of "Borrego" mezcal. A local take on pechuga, which combines the local recipe for mole with a tyle of agave spirits more traditionally associated with Oaxaca.

Don Antonio first started to work with maguey and mezcal in his mid-20s, using the wild papalote growing on his family’s land as an “in” with an experienced mezcalero who lived nearby. Don Antonio continued to hone his craft using other neighbor’s fabricas in exchange for a cut of the finished product until 2011, when he and his son Lorenzo built the family’s first fabrica.

In addition to papalote, the Sonido family also grows some espadín, which is still considered something of a rarity in the region, having only arrived in the late 2000s.

Don Antonio is credited among his peers as the originator of borrego mezcal: a “pechuga” that uses lamb along with the local blend of mole botanicals.