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Blend of Espadin agave grown in a remote section of Oaxaca in the small village of San Luis del Rio. The agave is cooked in earthen pits for four days, a slow and traditional process that brings out the natural sugars in the plant. It is then milled with a traditional stone wheel and left to ferment naturally over seven to ten days. The spirit has an aroma of apples, mangos, and tropical fruits.