Made using Manso, a subspecies of Agave salmiana, the sap is harvested by removing the quiote (reproductive stalk) and crown of the mature agave, allowing its sugars to collect in the resulting bowl-shaped hole. Drawn out slowly (10-20 liters per plant per day), the agua miel ferments within 48 hours in fiberglass vessels, which is then distilled twice in a short copper column. The resulting spirit is green and vegetal, with curious notes of cardamom, lemongrass, peppercorn, sharp cheddar and sorrel.