This small, "single tina" ensamble was distilled by Atenogenes García of San Isidro Guishe, Oaxaca. Atenogenes, along with friends and family, roasted a large quantity of different agave varieties that they harvested in the region for about eight days in an underground oven. From there, the agaves were mashed with a tractor-pulled two-ton tahona to create a fermentable mash. To make this batch, Atenogenes selected approximately 50% agave Madrecuixe (a. Karwinskii), 40% Espadín (a. Angustifolia), 8% Bicuixe (a. Karwinskii) & 2% Tepextate (a. Marmorata). ...