Agua Mágica Ensamble is produced in San Juan del Río, Oaxaca by mezcalero Rogelio Juan Hernandez. This ensamble is composed of 7-year-old mature Maguey Espadin (Agave angustifolia) and 15-year-old mature Maguey Tobalá (Agave potatorum). The plants are cooked in a traditional earthen oven for 24 hours and left to rest for 1-2 days before they are crushed by a horse-drawn tahona. Next, the crushed maguey is fermented naturally in wooden vats for 7-8 days along with freshwater from the region. Finally, it is double distilled in copper.

The mezcal has aromas of cooked maguey, subtle smoke, bananas, and almonds. On the palate, there are herbal and fresh notes along with cooked maguey, banana, almond, and caramel.

ABV 40%