Our piñas are cooked in above ground ovens  known as hornos resulting in a woven blanco mezcal with a fresh botanical aroma and just a gentle kiss of smoke. The low-yielding Salmiana agave, which takes up to 25 years to mature, requires careful handling in well-drained, sandy soil. Its grassy, herbal, and botanical character are a product of the arid and chalky soil of San Luis Potosí

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