About the product: Fermented in oak vats
Agave is 80% espadin and 20% arroqueno grown at 3200 feet in iron rich soil. Roasted agave has juice extracted via ancestral method by mallets not a tahona.
Distilled by three people: Felipe de Jesus Rio, Leonardo Rojas Garcia, and Felix Garcia Jimenez in small clay pots.
Done in small batches via the ancestral method: no machinery has touched this agave, not even a copper still.
