Slow baked in clay ovens, naturally fermented and double-distilled in stainless steel pot stills, our finished product then rests for a minimum of 12 months in new American White Oak barrels. This transformation allows the product to obtain its exceptional taste and caramel hue through natural processes, which is why we think it’s the best añejo tequila.

Tequila aficionados appreciate the initial caramel notes and subsequent smooth oak flavors that are produced by this uniquely nuanced spirit. This expression is best served neat or with a minimal amount of ice.