Cut: Ripe Maguey Tobalá, harvesting only wild mother plants, in order to take care of the species and ensure that the offspring continue to proliferate, having responsible production. Not much of a good thing, with a total duration of 12 years of maturation on the hill.
Cooking: Underground oven, using oak, mesquite and pine to heat the volcanic stone, for 8 hours, total process duration of 8 to 10 days.
Fermentation: In pine wood vats with water from our artisanal well. A natural fermentation where the key factor is the climate, water from our artisanal well. Total duration of the process of 6 to 8 days.
Distillation: Double distillation in copper stills, over low heat. Total duration of the process of 14 hours.
Grinding: Quarry mill pulled by our horse named “CAPITÁN”.

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