Type of agave: Angustifolia (Espadin) HARVESTED AFTER 7-8 years

Soil: Varied soils, terrain, and altitudes

Region: Cultivated in San Dionisio Ocotepec – Oaxaca, México

Oven: Cooked for 3-5 days in an earth oven with pine wood

Grinding: Crushed in tahona mill

Fermentation: Fermented for 10-12 days in pine tubs with natural yeast

Distillation: Double distillation in copper stills 

Type of agave: Potatorum (TobalA) GROWN IN wild and HARVESTED AFTER 12 YEARS

Soil: Yellow soil in the high mountains regions of Oaxaca

Region: Cultivated in San Dionisio Ocotepec – Oaxaca, México

Oven: Cooked for 3-5 days in an earth oven with pine wood

Grinding: Crushed in tahona mill

Fermentation: Fermented for 10-12 days in pine tubs with natural yeast

Distillation: Double distillation in copper stills

Type of agave: Karwinskii (Madrecuishe) grown in the wild, harvested after 12 years

Soil: Yellow soil in the high mountains regions of Oaxaca

Region: Yellow soil in the lowlands with arid terrain

Oven: Cooked for 3-5 days in an earthen pit using Ocote (pine)

Grinding: Crushed in tahona mill (circular millstone)

Fermentation: Fermented for 10-12 days in pine tubs with natural yeast

Distillation: Double distillation in copper stills

Type of agave: Marmorata (Tepeztate) grown in the wild and HARVESTED AFTER 28-35 years

Soil: Yellow soil in the high mountains regions of Oaxaca

Region: Cultivated in San Dionisio Ocotepec – Oaxaca, Mexico

Oven: Cooked for 3-5 days in an earth oven with pine wood

Grinding: Crushed in tahona mill

Fermentation: Fermented for 10-12 days in pine tubs with natural yeast

Distillation: Double distillation in copper stills

 Type of agave: Angustifolia (Espadin) HARVESTED AFTER 7-8 years

Soil: Varied soils, terrain, and altitudes

Region: Cultivated in San Dionisio Ocotepec – Oaxaca, Mexico

Oven: Cooked for 3-5 days in an earth oven with pine wood

Grinding: Crushed in tahona mill

Fermentation: Fermented for 10-12 days in pine tubs with natural yeast

Distillation: Double distillation in copper stills. During the distillation process, we incorporate a meticulous blend of herbs including cardamom, vanilla, lavender, juniper, coriander seed, and lemon tea into our recipe.