Revel Spirit's piñas are thrown into a pit filled with volcanic rock from a local “active” volcano, then covered with sand and leaves. The piña bulbs are roasted for 48 hours covered, and another 24 hours uncovered. A pipe is inserted into the middle to release smoke so it’s less smoky than Mezcal.

We also use new school methods (steaming), traditionally used for Tequila. Then, both the steamed and roasted Piñas are blended together for the fermentation process – this makes us unique, giving us a different flavor.

Revel Añejo is made from Blanco by pouring the spirit into French Oak Barrels and letting it sit for 24 months.

Our commitment to triple-distilling sets us apart. Perfected by our family farmers over many years, our process produces super-premium, high-quality spirits unlike any other. We take the time and invest in this process to assure we’re producing the very best.