Doubly distilled mezcal rested in
French oak barrels for periods of six to eight months. The aromas are
accented with wood, without losing the characteristic tones seen in our
young mezcal with the addition of coffee and caramel aromas; to the
palate there are more identifiable pronounced woody notes with some
astringency, rounder as a whole.

It basically involves the cutting of the maguey (capons), cooking in a
stone and wood oven, grinding in a stone mill moved by horse, natural
fermentation in wooden tubs, simple distillation (double distillation),
resting in new barrels.