Eterna Libertad is made with agave Espadin that is cooked in an underground pit oven. Once cooked, the agave are shredded using an industrial shredder. They are then fermented and double-distilled in copper stills. During the second distillation, cocoa seed oil and the peels of seasonal tropical fruit are added to the still to create somewhat of a vegan pechuga. The result is a balanced mezcal that shows bright flashes of orange, grapefruit, chocolate, and leather. Eterna Libertad won double gold at the SIP awards in 2018.