'Cuervo' as it tends to be known is produced from the agave plant, these plants take between 8 and 10 years to fully reach maturity and have to be harvested by hand. This is done using a coa de jima (hoe), the harvester, known as a jimador, cuts away the spiky leaves to reveal a large pineapple-shaped heart called the piÃƒÂ±a.
Once harvested the piÃƒÂ±as are slowly baked in clay ovens for two days until they are soft. Once they have cooled sufficently they are then crushed and strained to extract the precious juice. The remainder is then milled to extract further juices. 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.