Smokey, earthy, minerally, gritty, with herbal notes of mint, orange blossoms and ginger.
Made from Cupreata agave only grown in the mountain slopes of the Rio Balsas basin in the Mexican states of Michoacan and Guerrero at an altitude of around 1,200 to 1,800 meters. Its pinas are cooked in a shallow pit over open fire for over 5 days [to break down complex sugars]. The roasted agave is then crushed and mashed in a hollowed out tree trunk. The agave sugar liquid and fibers are moved into large wooden vats to start wild/spontaneous fermentation. Double distillation in traditional copper pot still with a wooden hat.
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