PIÑAS ARE THEN CRUSHED WITH A HORSE-DRAWN LAVA STONE, OR TAHONA WHEEL. AGAVE IS FERMENTED USING LOCAL SPRING WATER IN OPEN-AIR OAK VATS FOR 3-5 DAYS WITH WILD YEASTS THAT CAN ONLY BE FOUND AT OUR DISTILLERY.
7 SPECIES OF WILD AND SEMI-WILD AGAVE ARE RIPENED TO PEAK MATURITY BEFORE BEING HAND-HARVESTED.
SKILLED JIMADORS SHAVE THE LEAVES VERY CLOSE TO THE PIÑA - OR HEART OF THE AGAVE, ELIMINATAING ANY UNWANTED FLAVOR, WHICH IS UNIQUE TO PELOTÓN DE LA MUERTE.
PIÑAS ARE SLOW-ROASTED IN A LAVA ROCK-LINED PIT FOR SIX DAYS USING AGAVE FIBERS AS A BARRIER BETWEEN THE HEATED STONES AND PIÑAS, WHICH IS UNIQUE TO PELOTÓN DE LA MUERTE. THIS CAREFUL PROCESS ENSURES THAT THE AGAVE DOES NOT GET BURNT BY DIRECT CONTACT WITH THE WOOD, AND CONTROLS SMOKE FLAVORS.
LIQUID IS DOUBLEDISTILLED IN SMALL, COPPER ALEMBIC STILLS BEFORE BEING BOTTLED BY HAND.