The invigorating palate opens with a minty blast, mellowing to lemongrass and jalapeno brushed with honey and coconut, and finishing with cinnamon, ginger and clove heat. Aged 18 months in ex-whiskey barrels..
Dark amber with bright highlights. Cooked agave layers of oak and vanilla. The fully matured 7-10 year old agaves are harvested by hand and cooked for 18 hours at 100°C. The agaves are shredded and the juice (honey) is then fermented in tanks, after fermentation, product is double distilled utilizing a process that combines pot-still distillate with column distillation.