This mezcal is named mezcal minero because it comes from Santa Catarina Minas, where they call the natives mineros. For this bottling, the agave is cultivated and harvested by Rey Arellanes in Santa Catarina Minas. It is a blend of Espadín and Tobasiche. Tobasiche is a wild agave in the karwinskii family that take 12-15 years to mature.The piñas are cooked for five days in a conical earthen oven fired by guamuche and mezquite wood. They are then crushed with a wooden mallet, and moved to pine vats where they are spontaneously fermented for 8 to 15 days.
The mezcal is double-distilled in an Oaxacan clay pot, and then bottled off the still at 49% ABV. Only 300 bottles were made of the Santa Catarina Minas de Barro.