Our distillery harvests only the spicier, more herbaceous Blue Weber Agaves grown in the lowlands of Jalisco. The agaves are cropped by jimadores with more than 400 years of know-how in their cultivation, using only the coa knife for cropping.
Our Anejo’s maturation is restricted to no less than 24 months. It is matured only in aged French oak red wine barrels; that’s what gives it the rich gold colour. Two distillations take place prior to bottling. Natural corks seal all our bottles. Their soft yet intense aromas suggest honey, nutmeg, black pepper, caramel and toasted oak.