AGUA MAGIGA MEZCAL ESPADIN-TOBALAThis unique blend of Agua Mgica is expertly crafted in San Juan del Ro, Oaxaca by fifth generation mezcalero Rogelio Juan Hernandez. The mezcalero carefully handpicks Maguey Espadin and Maguey Tobal, both native to the region. The plants are then cooked for 24 hours in a traditional earthen oven and allowed to rest for 1 2 days before being crushed by a horse drawn tahona. The resulting mash is naturally fermented for 7 8 days in wooden vats using