Description

Cooked in above ground clay ovens over steam, a process that takes many days to complete. Fermentation in open top steel tanks with native yeast and distilled twice on small pot stills. No additives of any kind, beyond the addition of H2O, and bottled by hand. The anejo aged in ex-bourbon American oak for over 20 months. Dense woodsy spice contrast the citrus and savory notes of the roasted agave. Round rich vanilla and caramel become more evident on the palate. A great wood driven style anejo that retains some agaveness while still appealling to those who love the richness of a classic anejo.