La Muerte Agave de Jalisco
"Once our Blue Weber Agave plants reach full maturity at 10 years, their hearts (piñas) are harvested by hand and then cooked for three days in traditional stone ovens. After the slow-bake, the piñas are crushed and placed in open wooden tanks for a natural 10 day fermentation."
"We then take the "agave wine" and distill it in a copper alembique still to produce a clear spirit with a rich agave flavour before resting it in lightly charred French oak barrels for 10 months. The result is smooth and earth with hints of nutmeg, cinnamon and vanilla."