Description
For 18 months our Anejo ages, giving this expression an even richer color, aroma, and flavor, amplifying the present qualities of our reposado. A well rounded, multi-layered palate of sweet oak, butterscotch, finishing with ultra-smooth vanilla highlights.
PROCESS:
Oven: Mason 32 Ton | 42 hrs – Built 1911
Maestro Jimador: Eduardo S. Lara
Maestro Tequilero: Alvaro Montes
Yeast: Natural
Fermentation Time: 72 hrs
Distillation: Double
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