NOW CRAFT-DISTILLED IN JALISCO, MEXICO. Once our Blue Weber Agave plants reach full maturity at 10 years, their hearts are harvested by hand and then cooked for three days in traditional stone ovens. After the slow bake, they are crushed and placed in open wooden tanks for a natural ten day fermentation. We then take this ‘agave wine’ and distill it in a copper alembique still to produce a soft spirit with a rich agave flavour, before resting it in lightly charred French oak barrels for 1en months. The result is smooth and earthy, with hints of nutmeg, cinnamon and vanilla. mailto:ruiesteves@me.com?subject=La%20Muerte%20Site