This “mezcla” of Arroqueño (a. Americana var. oaxacensis) & Mexicano (a.Rhodcantha) is the first time maestro mexcalero “Tio” Pedro Hernandez and his nephew Lalo have attempted the co-roast, co-ferment and co-distillation of these two agave varietals. Both the Arrogueño and the Mexicano were cultivated deep in the hills of Sola de Vega, Oaxaca, where they were harvested and subsequently trucked down to Tio Pedro’s palenque, “La Esperanra,” in Santa Catarina Minas. Both varieties were roasted in an underground oven with guamuche firewood for five days, then allowed to rest for a few days before being hand-mashed with wooden mallets. After they were mashed, the agaves were heaped into two one tank fermenters, where they were allowed to ferment with well water for approximately 10 days before being double distilled in clay pot stills by Too Pedro and Palo.