Distilled from 100% blue weber agave, that comes from Tequila Valley and is cooked in stone/brick oven after a 100% stone crush. This method is known as “tajona process”, one of the oldest ways to make tequila. The spirit is double distilled in copper pots and the fermentation takes place in open-air wood tanks. All the sugars are of the agave. The bottles are hand-blown in Mexico. It ages for 18 months in American Oak.

Nose: Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass in this highly-praised and perfectly-aged añejo. This tequila is so rich and complex that some people are even able to detect pineapple, peach, orange blossom, nutmeg, and raisin in the nose.

Taste: Once in your mouth, the full cooked agave experience continues with a thick and oily texture that coats your mouth in a very soothing way. Butterscotch, caramel, toffee, citrus, and hazelnuts are common flavors that people identify.

Aftertaste:  A long finish with unique complexity.