Product Description
To make our Añejo, Agave Pina’s are harvested by Jimadores, slowly baked for 4 days, then crushed to extract the Mosto. Fermented by an 80-year old yeast culture, double- distilled in Tequilano Pot Stills, aged 18 months in used Jim Beam American oak barrels then barely filtered and bottled. The longer aging evokes floral and peppery aromas, with the cacao and lime zest flavors balanced with a spicy dried chile, all finishing off with warm vanilla tones.
