Delirio de Oaxaca Reposado is made with 1005 naturally grown agave espadin culvated using ancient processes. The agave is harvested by hand and cooked in an underground stone oven heated with mesquite and copal. The cooked agave is then mashed by the tahona method and naturally fermented in open pine vats. Following fermentation, the must is double-distilled in copper alembics, aged for two to four months in lightly toasted American oak casks, filtered and precisely blended to 80 Proof. The final product has a soft profile with aroma of agave and discreet smoke notes.