The Cask Maturation
Aged in charred American White Oak for seven to ten years in our subterranean stone cellar at constant 14°C, then finished in rare French Cognac & Pedro Ximénez sherry casks.
Monograph 02 · Terroir & Distillation
The Spirit & The Earth
“Earth. Fire. Time. In every drop.”
Jalisco Highlands, MexicoScroll
2,100m
Highland Elevation
Thin mountain atmosphere forces the agave to concentrate natural fructose and mineral density.
10 Years
Field Maturation
Patience without compromise. Allowed to mature through ten cycles of volcanic rain and scorching sun.
150 Only
Worldwide Decanters
Strict allocation limits per family. Each decanter is hand-engraved with provenance certificates.
48+ Hours
Artisan Glass Sculpting
Hand-blown lead crystal sculpted and chiseled individually by generational master glassblowers.
The hearts of our 10-year agaves are steamed slowly inside thick stone masonry ovens (mampostería) for seventy-two hours. This gradual thermal conversion caramelizes the complex inulins without scorching, preserving delicate honeysuckle and floral esters.
Water for our distillation is drawn directly from deep volcanic basalt aquifers beneath the estate. Filtered by miles of solid obsidian gravel, it carries an unmistakable mineral crispness—soft on the palate yet vibrant with earth memory.
The Master Distiller Cut
Only the strict heart of the distillation run is captured. The heads and tails are discarded without compromise to ensure absolute purity and velvety viscosity.
Monograph 03 · Glass Artistry & Gold
The Sculptural Vessel