The piñas (heart of the agave plant) are baked in ovens, and then mashed by a large stone wheel (tahona) which is pulled around by a mule. Once the juice is extracted it is placed in wooden vats to be fermented for 48 hours. The double distillation utilises a traditional copper pot still, removing the unwanted impurities, leaving only the flavorful heart of the spirit. Mezcal San Cosme displays a crystal clear color , with some intense reminiscence of agave, vanilla and pepper in the nose. The palate shows delicate notes of apple, smoke and caramel with a long and warm finish.