Taken to the distillery where they are cooked for 18 hours at 100°C to convert the starched to sugars. The fully matured 7-10 year old agaves are harvested by hand and cooked for 18 hours at 100°C. The agaves are shredded and the juice (honey) is then fermented in tanks, after fermentation, product is double distilled utilizing a process that combines pot-still distillate with column distillation.
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