This sotol is crafted by toasting its harvested piñas in a conical oven fueled by mesquite wood. Further refining the distillate is done with the addition of snakes hung within the bell, providing a savory finish. Finally, the distillate is allowed to rest with the cooked piñas for few days before two months of aging in aged whiskey barrels completes the process. The outcome is an earthy and green profile, with hints of pepper and mineral nuances along with a noticeable meaty body and a lingering savory flavor.