DATA SHEET ​

• Origin: Colotitlán, Jalisco.

• Master Distiller: Edgar Saul Covarrubias

• Agave Harvest: Wild, organic and 12 years of  plant maturation.

• Cooking method: Steam, In a masonry oven.

• Grinding of cooked agave: Mechanical mill.

• Fermentation: National, Natural outdoors in vats of  stainless steel.

• Distillation: Arabian stainless steel alembic.

• Distillation procedure: Double distillation.

• Degrees of alcohol: 40% by volume. (ALC. 40% / VOL.)

SENSORY PROFILE

• Distillate color: Crystalline, bright and bright.

• Body: Silky.

• Aromas: Herbal, wet earth, pepper and cinnamon.

• Palate: Soft, with notes of cooked Agave, herbs and  minerals.

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