OVENS: 15 ton pit
COOK TIME: 6 Days
WOOD: encino, guamuche, mesquite
REST: tepextate and tobalá are milled immediately,

others rest 5-7 Days

MILL: tahona
FERM TANKS: sabino, oak
WATER: well
FERM. TIME: 3-8 days
DISTILLATIONS: two
STILLS: two copper alambiques con refrescadera

ABV: 48% ALC./ VOL. 
Size: 750 mL
ADJUSTMENT: puntas y colas

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