Description

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  Roasting occurs in a traditional underground, conical-oven, fired by mezquite and pine wood. The piñas are then milled by tahona and left to naturally ferment with well water in open-top pine vats. After completing the first distillation on a copper pot with refrescadera, Ausencio added apples, pears, cinnamon, lemongrass, oranges, tangerines, watermelon, pineapple, pink grapefruit, and nance for the second distillation. The final spirit was adjusted to proof with a small amount of heads and tails. 
   
  Strong aromas of kaffir lime, lemongrass, and fruit loops cereal. Flavors of pineapple, grapefruit peel, green pear, olive brine, and orange oil. 95 Liters produce