This joven, artesanal mezcal is made in Durango from 100% Maguey Lamparillo (a. Asperrima). The maguey is caponed at maturity, typically around 15 years, and left in the ground for 3-10 months. The agaves are roasted for three days in an underground, volcanic stone pit oven. Fermentation occurs in open-air, oak-lined wells using wild yeast for two to three days. The agaves are milled by hand with an axe, then distilled twice in a wood-fired copper pot still.