Del Maguey

Following traditional production methods developed in the 16th century. The hearts of the agave are roasted over hot stones & put in the ground for three to five days while covered in earth, ground to a mash using horse-powered stone mills, and then naturally fermented in wooden vats. The spirit is then created using two slow distillations in wood-fired clay or copper pot stills. The result is unlike any spirit you have experienced before.