FROM THE SIERRA OF SAN LUIS POTOS, OUR 14 YEAR OLD SALMIANA IS COOKED IN A 200 YEAR OLD OVEN MADE FROM BRICK LAYERED UPON STONE FOR 7 DAYS USING STEAM SEEPING THROUGH SABINE WOOD FLOORS. OUR SALMIANA BEGINS THE MACERATION WITH A ROMAN CONCRETE DOUBLE TAHONA, THEN WITH A LARGE SINGLE TAHONA FOR THE PERFECT EXTRACTION. WE IGNITE FERMENTATION WITH PULQUE FROM THE VERY SAME SALMIANA, DISTILLING TWICE AFTER 3 DAYS IN OUR 200 YEAR OLD COPPER STILL. A BRIGHT, CLEAN AND VEGETAL NOSE WITH ROBUST AROMAS OF CRISP GREEN BELL PEPPER, FRESH CUT GRASS AND LEMON PEEL.