Corzo's bottle was designed by Fabien Baron who was tasked with modeling the style of Luis Barragån Morfîn whose architecture impacted 20th century modernism in a big way; specifically noted on the bottle with the "Waterfall" mouth. The piñas are roasted for at least 5 hours before extracting the nectars and fermentation is begun with house yeast as classical music is played! It is then triple-distilled and artificially oxygenated before bottling.
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