In contrast to the Joven, this is a lowland tequila with more minerality. Guillermo uses a
unique process after brick oven cooking the agave to crush ~25% using tahona method
and the other 75% via mechanical mill with centrifugal force to avoid ripping the agave
which can happen in a standard mill. Fermentation is done in a single tank by batch
without temperature control, inoculated with both indiegenous yeast from the air and
with a swab of the production agave after harvest; lasting three days and with the
bagasse, or leftover agave fibers, from the tahona mill crushed agave included.
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