Entremanos comes from Casa Tinajas in Guadalajara, and its name means between hands, a nod to everyone involved from field to label. It is made at Hacienda de Oro (NOM 1522) in Amatitán, from blue agave left to ripen five to seven years. The piñas cook slowly in a low-pressure autoclave and are crushed on a roller mill. Fermentation is spontaneous, driven by the Amatitán valley's wild yeast in open tanks, and the spirit is double distilled in stills with copper heads. It is made for slow sipping, a trago lento.