Don Valentin Cortés, who resides in Santiago Matatlán, Oaxaca, uses a conical earthen pit and black oak as fuel for his palenque where his family has traditions of Arroqueño (a. Americana) production. Don Valentín personally selects each batch, drawing inspiration from his extensive expertise in the field.

Following a wild fermentation process in pine vats with bagasso, the liquid is then distilled twice in 300-liter copper alembics. The resulting mezcal boasts toasted cedar and raspberry shrub aromas, with charred green beans, tarragon, and agave flavors, and a bold, numbing, and spicy texture with a long finish.