Aromas of dried fruit and floral complexity with notes of toasted almonds, ash, penca and chives. Mature wild agaves are harvested at 10-12 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 46% ABV (92 proof).