100% Espadín agave, grown in fields 200 meters above sea level and patiently cultivated for 5 to 9 years. Each piña is slow-roasted in traditional stone ovens, then naturally fermented in oak casks to develop depth and nuance. Distillation is performed with copper stills and coil condensers, yielding a spirit of refined clarity and layered complexity—smoky, mineral-driven, and elegantly vegetal. Small-batch production ensures attention to detail in every bottle, an artisanal expression of terroir and time.
100% Espadín agave, grown in fields 200 meters above sea level and patiently cultivated for 5 to 9 years. Each piña is slow-roasted in traditional stone ovens, then naturally fermented in oak casks to develop depth and nuance. Distillation is performed with copper stills and coil condensers, yielding a spirit of refined clarity and layered complexity—smoky, mineral-driven, and elegantly vegetal. Small-batch production ensures attention to detail in every bottle, an artisanal expression of terroir and time.
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