Soft smokiness with flavors reminiscent of orange peel, evergreen, and glacier water. Mature cultivated agaves are harvested at 6-8 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 proofing and bottling at 40% ABV (80 proof).