Once the leaves are removed, the agave hearts (also known as piñas) are roasted for 4-6 days in an earthen pit lined with rocks, heated by intense wood fire. We help preserve the region’s biodiversity by purchasing wood from sustainable wood farms. Once done roasting, the baked piñas are crushed by a horse drawn tahona (mill) into a mash.

The crushed piñas is kept wooden vats for up to 25 days and fermented with wild yeast naturally found in the Palenque’s microclimate (we promise to never add chemical accelerants). The fermented agave is then twice distilled inside traditional wood fired copper or clay stills and finally bottled, hand corked, labeled, and numbered.