This unique blend of Agua Mágica is expertly crafted in San Juan del Río, Oaxaca by fifth generation mezcalero Rogelio Juan Hernandez. The mezcalero carefully handpicks Maguey Espadin and Maguey Tobalá, both native to the region. The plants are then cooked for 24 hours in a traditional earthen oven and allowed to rest for 1-2 days before being crushed by a horse-drawn tahona. The resulting mash is naturally fermented for 7-8 days in wooden vats using freshwater from the area. The mezcal is then double distilled in copper for a smooth and authentic flavor.