Los Nahuales Espadin also goes by the name Los Danzantes Espadin, depending on where you live. It’s traditionally made with farm-grown agave Espadin. The cooked agave is ground in a Chilean tahona that is pulled by a horse. It’s fermented in pine tubs, slowly and naturally (without accelerators), and with classical music to aid the cycle of microorganisms. It’s double-distilled in copper stills.