Twice distilled and cooked in brick oven, this Blanco is slowly fermented over 72 hours. Upon distillation it is rested for two months in stainless steel. This delivers some more crispness to the spirit. On the nose we notice strong agave, pepper, and smoke with hints of tropical fruit. There was a slightly strong aroma of alcohol vapors which translated into some astringency. On the palate a bit of alcohol to begin with and then delivers a sweet vanilla coat on the palate. Slight flashes of agave and pepper with a nuance of medicinal notes. The finish is strong and astringent. As it breathes a little more, the smoke notes follow suit on the palate.