Collective São Gabriel has designed the packaging for a new craft Tequila brand, La Muerte Agave de Jalisco:

“Once our Blue Weber Agave plants reach full maturity at 10 years, their hearts (piñas) are harvested by hand and then cooked for three days in traditional stone ovens. After the slow-bake, the piñas are crushed and placed in open wooden tanks for a natural 10 day fermentation.”