Felipe Camarena—brother of Carlos Camarena who makes El Tesoro, Ocho and Tapatío—believes in non-interventionist Tequila production that starts by using the healthiest and ripest agaves from the Los Altos Highlands. After a 22 hour roast in El Pandillo's stone oven (heated from the top and bottom for consistency in the cook), the piñas are pressed and fermented with native yeasts before double distillation on copper pot stills.