Produced from maguey Manso Sahuayo, an unclassified agave. Agaves for this mezcal were harvested in the Michoacan towns of Jiquilpan and Sahuayo. Although this agave may grow wild, the agave used in this mezcal was grown in a controlled environment. The agave was roasted for 121 hours, then rested for 144 hours before being fermented and distilled in a copper “cazo” and pinewood still.