Complex aromas and flavors of tropical fruits, toasted nuts, & grapefruit with hints of vanilla and spice. Equal weights of each varietal are used to produce each batch of this unique ensamble. Depending on the varietal, mature wild agaves are harvested between 6-25 years of age before being cooked in an earthen pit oven. After cooking, the juice is extracted through the use of a traditional Tahona wheel. Fermentation takes place in open-air wooden vats, using only wild, native yeast. The ferment is distilled twice in a wood-fired, copper alembic before bottling at 45% ABV (90 proof).