This agave variety, Tequilana Weber, thrives in the region of Jalisco, particularly in the Tequila Valley, within a Single Estate. The process begins with cooking the agave in high-pressure autoclaves, followed by extraction using a Roller Mill. Fermentation occurs exclusively in stainless steel tanks, utilizing 100% agave, while distillation takes place twice in a Stainless Pot with Copper Coil still. Aging takes a nuanced approach, employing American White Oak barrels, both used and new, including those previously holding Bourbon. The final product boasts an ABV of 40%, or 80-proof, and is certified organic and kosher, with no additives.
