The tequila has a complex nose with aromas of agave syrup, vanilla, cinnamon, banana, American oak, and candied orange peel. The palate is medium-bodied with hints of vanilla, hazelnut, and clove. It has a smooth taste with notes of cooked agave, vanilla, and toffee caramel, and a silky, rich finish.
The tequila is made by slow-cooking the agave in traditional stone ovens for at least 72 hours, then fermenting it with proprietary yeast before distillation. The agave is organically grown and matures for six to eight years before harvesting.