In the vast northern deserts of Chihuahua, lies one of Mexico's best kept secrets. Here lays a wild Agavacea species scientifically known as "Dasylirion" or the Desert Spoon. It can take up to 12-15 years for these wild plants to mature! They're actually more closely related to Yucca then Agave. After harvesting, the Dasylirion is cooked very slowly for at least 72 hours in clay ovens and crushed. It is then fermented for at least 3 days using champagne yeast and distilled in a double column copper still. The reposado is aged six months in new French oak casks. Less pepper and fruit than a tequila with a nuanced earth tone thoughout, the key is that the oak does not obstruct the unusual yet pleasurable flavors of the special desert spoon.