Produced from the agave plant, these plants take between 8 and 10 years to fully reach maturity and have to be harvested by hand. Once harvested the piñas are slowly baked in clay ovens for two days until they are soft. Once cooled they are crushed and strained to extract the juice. This liquid is then mixed with natural spring water in large fermentation tanks where yeast is added. This mixture is allowed to ferment for seven to 12 days before being twice distilled in pot stills. After this process comes the ageing in oak barrels this produces Cuervo’s distinctive golden colour.