From the importer:
Maestro - Don Valentin Cortés
Viñatero - Don Job Rodriguez
Agave - Cenizo puro capón, agave durangensis
Oven - Conical earthen pit with local black oak
Grind - Stone tahona
Ferment - 5-14 days with wild yeast and bagasso
Distillation - Twice in 280 liter copper alembic pot stills
ABV - Varies batch to batch, generally around 48%
Tasting notes - Papaya, clay, slight lactic funk, and tomato vine on the nose. Redcurrants, mango, cherries, light peat, cream cheese, and dark chocolate notes. Medium bodied with a long, lingering finish.