Enmascarado 54 is made with agave Espadin in Santiago Matatlan. Mezcalero Guillermo Abad cooks his agave in a traditional stone horno and double distills this mezcal in a copper still. Guillermo uses spring water to adjust this mezcal to 54% ABV. This is essentially the same mezcal as the Enmascarado 45, only it contains less water and is, therefore, a more blunt, robust expression.
