The aim of this study was to obtain white and aged “comiteco” spirit using the yeast Kluyveromyces marxianus strain LEV-03-ITTG during fermentation of A. americana L. and panela honey, as well as to determine volatile compounds in white and aged “comiteco” spirit obtained. Three ratios (60:40, 65:35 and 70:30 v:v) of Agave americana L. honey and panela honey respectively to 22° Brix were used for must formulation and three times of fermentation (24, 48 and 72 hours) were used. Volatile compounds of white and aged “comiteco” spirits were identified by Gas Chromatography Mass Spectrometry, and sensory profile was determined using sommeliers and judged semi-trained. The ratio 65:35 v/v (Agave americana: panela honey to 22 oBrix) fermented by 48 hours had the higher ethanol yield 30.85 g/L and allowed to obtain “comiteco” with the best sensorial properties. Ageing process improved the sensory properties of  white “comiteco” spirit and decreased alcoholic odor. Therefore, Kluyveromyces marxianus strain LEV-03-ITTG could be considered as yeast with potential to industrial production of “comiteco” spirit.