Our main characteristic is the unique and unmistakable aroma and flavor due to the artisan way in which we work the agave.

After 9 years of cultivation, care and maturation, the heads of agave the willl give rise to ¨Niño Sol¨ & ¨Papel Mache¨ are carefully selected. Once our agave heads are harvested using the jima, they are transferred to be cooked and tame for more than 48 hours with firewood and hoy stones in our pre-Hispanic earth oven. Once the agave heads are matted, we let them rest on stone pallets and then start grinding to obtain small pieces and bagasse. Continuing with its fermentation which lasts between 5 to 9 days, having the climate as the only variant in order to achieve a natural fermentation. Once fermented, the vinous liquid is destilled with everything and bagasse in a copper alembic to achieve our delicius ¨Niño Sol¨ & ¨Papel Mache¨