All the agaves all grown in the Sierra Volcanes, and then transported to the Sierra Occidental for Master Distiller Gerardo Peña (El Lobo as he is known in the mountains) to work his magic. The agaves used in the ensamble are all varieties of Agave Angustifolia (commonly known as Caribbean agave), but each are different sub-species, so the final product is unique and full of amazing flavours.

The agave is cooked in above ground, brick, adobe ovens, mechanically milled and left to ferment in plastic containers for 5 days. Once ready the vino de agave is double distilled in hybrid stainless steel-copper pot stills. The spirit is left in glass to mature for at least 30 days, which allows the spirit to rest and oxygenate.

Unique and complex aromas from the different agave sub-species. With fresh bread, sweet fermented juice and agave fibre on the nose and a crunchy green apple palate with old wood and rich minerality to finish.