Fermentation

The fermentation of the Lechuguilla is caused by natural microorganisms that develop by themselves during their stay in wooden barrels and stainless steel containers, preferably exposed outdoors depending on the weather for a period of 5 to 8 days depending on the ambient temperature.

This is one of the most important parts of the process since here its organoleptic properties of root are formed. It is where the magic happens and with the help of microorganisms it begins the transformation of sugar into alcohol.