Distilling Season(s): January-July
Woods used in Oven: Encino amarillo, encino prieto, tepozcahuite, tepehuaje
Agaves used: Papalote, Azul, Zacatoro
Oven Size: 10 tons
Cook Time: 4-5 days.
Rest Between Oven and Mill: 1 day
Mill Type: chopped with a hatchet, then fed into a wood chipper
Fermentation vessel: Open air ayacahuite tinas
Water Source: Spring
Fermentation Time: 5-7 days
Still Type: 2 Copper Alambiques (400 liters/each)
Distillations: 2
Composition: 40% cuerpo, 30% puntas, 30% colas.