Cultivated Espadín Capon which have had their quiotes cut off to allow the agave's
sugar to concentrate in the heart of the pina. Hand mashed with wooden mallets,
fermented in stone with spring water and tepehuaje bark, distilled twice in clay pot
stills. Proofed with heads, hearts, and tails. Bittersweet herbs, earthy minerality, and
roasted tropical fruit.