This unique mezcal is crafted from the wild maguey Manso Sahuayo - referred to by locals as Manso, Chato, or Cenizo - harvested from Jiquilpan and Sahuayo, Michoacan. Although it can grow freely, the agave used here was cultivated and cooked for a total of 121 hours, rested for 144 hours, fermented for 12 days, and distilled in a copper “cazo” and pinewood still.