Softly vegetal aroma, with hints of pineapple and smoke. It’s smooth and fruity, with a brash white-pepper kick. Crushing the piñas by hand using wooden mallets to prepare the smoky sweet bagasse saturated in precious sugars. Earthen pit ovens, slow roasting the piñas for days in a 20 ft pit. Ancestral fermentation process in wooden and brick vats. Stabilized for months in glass demijohns to oxygenize.