Cooking the pine cones in a pressure cooker for 22 hours and extracting the agave juice. With the addition of a yeast it is left to ferment for 3 days.
TASTING NOTES
Transparent crystalline color. Delicate aroma of sweet agave, flowers, tropical fruits on the nose. In the mouth notes of vanilla and spices, with light notes of pepper. In the finish it is elegant and persistent.