The trunk-like hearts of this karwinskii maguey take 10–14 years to mature and resemble spiky desert trees growing across the mountains of southern Mexico. When harvested, the trunks are cooked together with the typical round piñas of other agave species. Soft smoke with candied notes and a creamy mouthfeel layers fruit and subtle spice over a palate of rich, cooked maguey, reminiscent of the high desert just after a heavy rainfall—bright and clean.
The elongated maguey trunks are roasted in earthen pits for four days using a mix of guamúchil and mesquite wood. Fermentation takes place with the bagaso in 1,400-liter pine vats, using wild airborne yeast. The spirit is then double-distilled in ceramic pot stills and cut with triple-distilled, demineralized water—no tails included.
Unaged and bottled at 46% ABV.