A double distillation is done before the third distillation, a quick black corn maceration is applied in which the distillate is not really transformed, nor does it contribute to the process that much, but it does to its spirit, and after, it is placed through the copper alembic for its third distillation to achieve a final product of 46%. The final result is savory on the nose and palate with notes of ancho and guajillo chiles, esquites, dried coconut, and baked corn husk. A fascinating experience!