Warming up the conical underground stone pit oven with mesquite wood and cutting the piñas is where all begins.
On the seventh day we get the milling by cutting the piñas with an axe, then a traditional single stone “tahona” pulled by a mule is used to obtain the mash.
Once fermented in pine containers; a double distillation in a copper alembic is done resulting in our cherished potion.
