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Distilled by Melly Barajas in her small distillery in Valle de Guadalupe. 9-10 year old agave is grown on the iron-rich red soil of the Jalisco Highlands, then moves to two thick-walled, earthen ovens for 24 hours. After crush, the liquid is naturally fermented in open steel vats, twice-distilled, then rested in used American whiskey barrels for 8 months, before going into hand-blown, recycled glass. Local women make up the entire team. Not too sweet, just refreshing and clean. A store favorite.