TYPE OF AGAVE: Tequilana Weber
AGAVE REGION: Michoacan
REGION: Jalisco (Los Valles)
COOKING: Steam-injected masonry oven, takes 3 days of cooking (8 hours per day) and 1 day of cooling.
WATER SOURCE: Deep well water
FERMENTATION: 4 days in stainless steel tanks
DISTILLATION: 2x distillate
DISTILLATION STYLE: - Stainless steel still with copper coil.
- Copper alembic with copper coil.
ABV: 40% vol.
OTHER: No additives