This Mama Chuy Bicuishe is produced by Casimiro Perez and his son Jorge in the sierra sur of San Luis Amatlan, Oaxaca. After harvesting, Casimiro roasts the agave hearts in an underground earthen oven for several days, fueled by mesquite & manila tamarind wood. He then takes the fresh cooked agave, mechanically mills it, and transfers it into Cypress wood vats where it ferments using local spring water. Casimiro then conducts a single distillation in a small Refrescadera copper pot still.