Our Tequila is characterized by its elegant golden appearance and robust body. Its aroma features notes of vanilla, caramel, cinnamon, and cooked agave. When tasted, it stands out for its sweetness and smoothness, leaving an aftertaste of cooked agave, vanilla, and chocolate.

Our Agaves are grown for no less then 6 years before harvest

The fermentation process of our Añejo tequila uses wine yeast and lasts between 72 and 96 hours. This process is carried out openly, allowing the flavors to fully develop.

Our Añejo Tequila is aged for 30 months in American oak barrels previously used for whiskey. Our barrel room has an approximate temperature of 22°C and 60% humidity, which influences the final characteristics of our tequila.

Our Agaves are grown for no less then 6 years before harvest

The fermentation process of our Añejo tequila uses wine yeast and lasts between 72 and 96 hours. This process is carried out openly, allowing the flavors to fully develop.

Our Añejo Tequila is aged for 30 months in American oak barrels previously used for whiskey. Our barrel room has an approximate temperature of 22°C and 60% humidity, which influences the final characteristics of our tequila.

IT IS HAND DESIGNED, PLACING 17,500 BEADS INDIVIDUALLY. TAKES MORE THEN 15 HOURS PER BOTTLE.

HAND LABELING

HAND BOTTLING

FINISHED PRODUCT

Our Agaves are grown for no less then 6 years before harvest

The fermentation process of our Añejo tequila uses wine yeast and lasts between 72 and 96 hours. This process is carried out openly, allowing the flavors to fully develop.

Our Añejo Tequila is aged for 30 months in American oak barrels previously used for whiskey. Our barrel room has an approximate temperature of 22°C and 60% humidity, which influences the final characteristics of our tequila.

IT IS HAND DESIGNED, PLACING 17,500 BEADS INDIVIDUALLY. TAKES MORE THEN 15 HOURS PER BOTTLE.

HAND LABELING

HAND BOTTLING

FINISHED PRODUCT

- OUR AGAVE LANDS -

- BOUTIQUE -