With a meticulous dedication to tradition, Don Celedonio and his wife, Telésfora, carry on the legacy of their palenquero ancestors in Logoche, Miahuatlán. Don Celedonio, working exclusively with his homegrown and wild-harvested agaves during the hot and dry months of March to May, produces approximately 800 liters annually. Telésfora is an integral part of the production process, overseeing the fermentation and distillation of a notable 220L batch of Espadín crafted in May 2021. The couple's roots extend deep into generations of palenqueros, making them proactive guardians of their family tradition. This batch of Espadín, composed with a blend of heads, hearts, and tails, eloquently expresses the terroir of Logoche, embodying the Aquino family's renowned craftsmanship. The 100% capón Espadín agaves are homegrown in the red earth tierra colorada of Logoche, contributing to the distinctive quality of this mezcal. The entire process, from the six-day rest after harvest to the five-day conical earthen pit oven treatment with mesquite wood, showcases a commitment to excellence.

Maceration is achieved through a combination of machete and shredder methods, followed by a native yeast fermentation in two 1200L capacity Montezuma cypress sabino wood vats. The mezcal undergoes a meticulous three-day dry fermentation and eight days of wet fermentation.

Distillation is carried out twice in copper pot stills, culminating in a finely crafted batch of 225L with a 49% ABV, capturing the essence of Logoche's terroir and the Aquino family's unwavering commitment to their craft.