The agave is cooked in an ancestral type of masonry oven for 30 hours in direct contact with steam and continues cooking for another 24 hours for clow cooking down and rest on the pina. This slow cooking of the agave heads ensures a uniform cooking of the plant that gives the beverage more complex aromas and flavors.
From there the agave is milled and fermented for 78 hours until the fermentation reaches the desired richness, then double distilled in stainless steel stills.
Nose: Herbal notes and sweet agave
Palate: Fresh agave, citrus fruits, touch of mint and eucalyptus