Lamata Lechuguilla Sonora is produced by Maestro Vinatero Ramón Almada in Alamo, Sonora using Lechuguilla (Agave bovicornuta). Ramón works on a cattle ranch in Alamos, Sonora and makes lechuguilla from maguey harvested on the property. The agaves are cooked in an underground oven, mashed with an axe in a wood canoe, and naturally fermented with added spring water. The result is distilled twice in stainless steel with the final product being adjusted with heads and tails. This Lechuguilla has notes of mandarin peel, melon, and pink peppercorn.