The fully matured 7-10 year old agaves are harvested by hand and cooked for 18 hours at 100°C. The agaves are shredded and the juice (honey) is then fermented in tanks, after fermentation, product is double distilled utilizing a process that combines pot-still distillate with column distillation.

The appearance is crystal clear and the aromas are floral and intense, with nuances of herbs, spice, and delicate earthy notes. The palate is subtle vegetal notes and layers of white pepper combine on a viscous palate, culminating in a crisp, clean finish. Best with classic cocktails like Margarita.