Barbacuá, an exclusive system for drying out the yerba mate, takes back a technique used by the guarani Indians more than 400 years ago and it incorporates new technologies in the combustion systems in order to obtain a smoke-free product, but maintaining the distinctive flavor and scent of this type of yerba. It´s a long process by which the leaves are exposed to the heat of a wood fire for 10 to 12 hours, thus receiving the essences of a select group of woods, such as Anchico, Alecrín, María Preta and Canela de Venado, among many others. These species are naturally implanted and regenerated into their ecosystem.
The following step is the seasoning of the yerba for 24 months, until it acquires the unmistakable flavor of Isondú, refined by its inheritance and its strong personality.
