With Agaves all grown in the Sierra Volcanes, and transported to the Sierra Occidental for Master Distiller Gerardo Peña (El Lobo as he is known in the mountains) he creates this amazing spirit using only mature agave. The agaves are all varieties of Agave Angustifolia, but each are different sub-species, so the final product is unique and full of amazing flavours. Maestro Gerardo obtains these flavours by cooking in a hand made, above ground brick ovens and distilling in hybrid stainless steel and alembic copper pots.

This ensamble of 3 different agaves are cooked with 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. This magnificent fusion of growing regions, production regions and a beautiful mind highlights just how unrivalled Mexico’s agave spirits are on a global stage.