Aromas of cedar and roots with notes of papaya and sweet smoke on the palate. Mature wild agaves are harvested at about 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 45% ABV (90 proof).