The Navarro family is widely regarded as one of San Luis Potosi's finest and most traditional producers. Their taverna in Palmar Segundo has been producing mezcal essentially the same way for over 400 yeras. They were honored by the Governor of San Luis Potosi for the significance of their operations cultural patrimony. In 2017 and 2018 they received first place prize for best wild mezcal at the National Mezcal competition in Mexico City. These two youngs brothers have carried on their fathers legacy of crafting one of the world's most unique and complex spirits.The brothers start by harvesting wild Chino (Agave Salmiana). These large slow growing agaves take up to 16 years to mature and are packed with flavor. The agave is roasted in an above ground earthen oven with mezotes (dry agave leaves & roots), dried palms, dry nopal cactus and volcanic rock for about 3 days. A few years ago the family stopped milling by hand with a wooden mallet, instead preferring to use a horse drawn tahona. This is the only change in production in the last 400 years. Then the agave is filled into a large woven hammock to squeeze out juices. By adding pulque, a wild fast fermentation begins lasting only 2 days. Then what some argue is a pre-colombian distillation is conducted in a triple chambered clay pot still. The two outer chambers hold a third pot suspended carefully with agave leaves to catch the spirit during 72 hour distillation. Only the heads and hearts are used.