From the sierra of San Luis Potosi, our 12-14 year Salmiana are cooked for 7 full days in a 200 year old oven made of brick and stone. Using indirect steam seeping through the sabine wood floors we are able to maintain the truest flavor profiles of the Salminana agave. The maceration process is done with a roman concrete double tahona, then with a larger single tahona for the perfection extraction of the aguamiel. We ignite the fermentation with pulque from the very same salmiana and then ferment in open air vats for 3 full days. Finally, the distillation is done twice in copper stills.
