Real Minero - Largo, Espadín, Becuela, Tobalá, Coyota Madre Exclusives Mashing: By hand with wooden

Mashing: By hand with wooden mallets

Fermentation: native yeast in Montezuma cypress woods tanks

Master Palenquero: Edgar Angeles Carreño

Poblacion- Miahatlan

● Yeast: naturally present in the air

Real Minero - Largo, Espadín, Becuela, Tobalá, Coyota Madre Exclusives Mashing: By hand with woodenMaestro: Edgar Angeles Carreo Magueys: Largo, Espadn, Becuela, Tobal,Coyota Region: Central Valleys Type of Oven: Truncated Conical Earthen Oven Type of Crush: Hand mashed with a mazo in a stone pit Type of Fermentation Vat: Sabino (Taxodium muchronatum) Water used: Well Water Type of yeast: Wild & Ambient Type of still: Filipino Style Clay Pot Stills Distillation Date: February March 2019 Aged in Glass: 2 years Liters produced: 247 750 ml ABV: 52. 80