Destilado de Agave 'Teodoro Garcia'

• Agave varieties: Bicuixe, Madre Cuixe (Agave karwinskii ) and Espadín (Agave angustifolia ) and sometimes Cucharillo (Dasylirion)
• Baking: Conical earth and stone oven
• Cooking: 3 to 4 days. Covered with bagasse
• Grinding: Ax and mechanical mill.
• Fermentation: Natural in mahogany vats for 8 days
• Water used for fermentation: spring
• Distillation: Arabic type, external condensation with copper alembic

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