At "The Positos Ranch" della "Distileria la Fortuna" in Jalisco, Messico, it only used the native Blue Agave to produce this Tequila rich in myth and history. The origins of the distillery dating back to the 800 and the recipe has been passed down through five generations. Herencia uses agave plants at the peak of ripeness (at least 7 years) and once its leaves are removed, the piñas are then placed in small brick ovens where they are steamed for at least 28 hours. After cooking, the piñas are carried by hand to the mill where they are crushed and undergo a three-step process that extracts only the first juice of the agave. The juice is then put into a tank of 6000 liters to make the natural fermentation which lasts approx 72 hours. The resulting wort is divided into three parts, the head, the heart and the tail. The heads and tails are discarded while the heart is placed in a small copper alembic. Once distilled, the resulting liquid is aged for 9 months in white oak barrels that previously contained Jack Daniel.