Piñas are cooked in a pressurized clay oven,the horno, for two full days.

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Piñas are taken to the distillery to cook. No machinery means we don't disturb the fields with pollutants.
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Once cooked, the piñas go through a multi-stage maceration with aroller mill to separate the juice from the fibers. We reuse the agave fibers at the distillery.