Produced from Espadin agave harvested after 7 years, which means a high sugar concentration in the Pina. It follows a milling and cooking process using three different woods (ocote, encino, and pirul). Fermentation occurs naturally on pine needles for 7 to 30 days and is distilled twice in copper columns.

The result is a mezcal with a perfect flavor profile for use in cocktails. On the nose, sweet jasmine aromas with herbal notes, and the taste is intense with smoky notes from the cooked agave, along with small doses of spices. Finish with notes of sweet caramel.