Made from 100% wild grown Dasylirion leiophyllum succulents that had matured for a minimum of 18-22 years, the plants were all manually harvested at peak ripeness and broken down before being cooked with local Willow and Oak woods. This is a very special ceremonial "pechuga" style that is distilled a third time with the inclusion of rattlesnake meat. The spirit is more refined, owing to the extra distillation, with elegant floral notes, fresh quince, and pine sap.