Region: The Altiplano de San Luis Potosí is semi-arid with salty soil, extremely low yearly rainfall (under 400mm per year), high temperatures during the day and low temperatures during the night--conditions that only allow the growth of crasicaul vegetation, such as agave, grass, mesquite, huisache, and oregano, and other species with no timber. Agave Salmiana helps the local ecosystem recuperate by holding water and soil, which facilitates the growth of surrounding species such as grass and bushes, which are then also used as food by goats, increasing the income of rural settlers in this region (most of the goats consumed in Monterrey originate in San Luis Potosí).

Agave: 100% Wild Salmiana matured at 10-13 years

Grinding: Tahona mill, tractor drawn stone

Cooking: 3-4 days in stone ovens heated with steam produced by a cauldron filled with local plant species, named mezote, representing a balanced use of the natural resources, eliminating the introduction of fuels derived from petrol, and producing an intense, soft, and unsmoked flavor.

Fermentation: Natural, indigenous yeasts in masonry tubs for 3-5 days

Distillation: Double distillation in a copper stills

Tasting Notes: Crystalline color with silver sparkles, agave, citric, and herbal aromas with a touch of oregano, mint, and anise. Intense richness, yet not aggressive. Pleasant acidity that leaves a sense of freshness, long aftertaste, high viscosity, soft, sweet, and with mineral notes reminiscent of the soil of the potosiano plateau. Unsmoked. Available in both 40% and 49% ABV bottlings.