The agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico. Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time by a horse-drawn tahona wheel. Sent of fragrant herbal and fruit, with hints of smoke. Flavors of smoke and black pepper lead to long silky finish.