8 Years of Maturation. With Machete and “Cuña” (wedge tool), 10 to 15 tons are used in each batch. Cooked for 6 days in an earthen pit oven with oak wood and covered with soil.
Tahona wheel drawn by horse, two fermentation tubs are filled per day.
Natural open air in wooden vats for 15 days.
Filtered to obtain a clear crystal tone without subtracting quality or flavor, bottles are previously cleaned with mezcal before filling. Filling, packaging and labeling all done by hand.
