It contains a blend of Maguey Criollo and Ancho (A. Angustifolia Rubescens and A. Cupreata) agaves, grown in Guerrero's wild fields. The agaves are cooked and distilled together, then aromatics are suspended in the still during the 2nd distillation. This vegan pechuga recipe is a traditional Obregón family recipe with no meat added. Its taste profile features herbaceous notes and nuances of wild agave.