We take supremo agaves and bake them in traditional brick ovens using locomotive-style steam to heat. Once fully cooked, they are unloaded and crushed using a tahona (large wheel made of volcanic stone).

The collected juice is then wild fermented, which means we do not add any yeast – unlike others, were not in any rush. Once fermented, it is distilled twice in alambique stills with copper parts and bottled at still-strength, unaged.