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Agave Pina's are harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year old yeast culture, double-distilled in Tequilano Pot Stills, aged 8 months in used Jim Beam American oak barrels then barely filtered and bottled. Only required to be aged for 2 months, we age for 8 months in used bourbon barrels, which draws out notes of caramel, oak and smoke and ends with a smooth finish.