(ANGRY ANIMAL THAT MAKES ME SHAKE)
It is a sacred and ceremonial ritual drink made with agave of two or more varietals, that is, a mixture, blood or assembly of agaves and our palenque has used up to 23 varieties of agaves of various bloods to create its spirit distillate, taking care within its process that the wild agaves are the most special due to their age and maturation, so that when they are separated from the earth and their roots, the moon must be in the waning quarter, leaving them to rest inert in liturgy for a week, then they are transported innocuous by mules from the mountains to the road and then by trucks to be transported to Palenque, and there they will be roughened until all traces of the penca are removed, leaving only the pineapple, to later be baked in conical earth ovens, with oak firewood and volcanic rock covered with palm and earth for several days at 600º C for a slow and uniform cooking, later ground by hand with a wooden mallet, to ferment them in tubs made of juniper planks, with miraculous water from the spring of the Pocito de la Virgen de Juquila, transforming the sugar into alcohol, generating the flavors and characteristic and particular aromas at this stage of these agaves, being unique and unrepeatable, being treated as a digital trail, that is why our mezcals will never have the same flavor even if we use the same varieties of agaves, they are even called live mezcals, since from coming out of the clay pot, its flavor changes for an average of 12 months until its formula matures or stabilizes, presenting during this period different nuances in its aromas and flavors, due to the influence of material and spiritual factors on the plants that are not subject to any pattern.
The ancestral double distillation of the ferments and musts is done using clay pots from the Atzompa region, Oaxaca, under a dripping process through wick recovered by pitchers and stored in glass jugs, for packaging and distribution.