This batch was made with over a ton of pineapples, cut down by hand! Over 600 pounds of pineapple skins, real whole cinnamon, and clove, reverse osmosis water, plus cane sugar were fermented for approximately a week in an open-top stainless tank using just the wild yeasts on the pineapple skins. We lightly filtered off the solids and added 100% agave tequila (additive and diffuser-free!), from a legendary fifth-generation agave grower and tequila producer with solutions of lactic and citric acids (what lemon and lime provide) plus a touch of salt. Lastly, it’s carbonated to a high level and filled into cans.