Description
It starts by making the base, a blanco, using agave from the highlands and lowlands of Tequila, which are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills.
From here, for the Aejo Cristalino expression, the blanco base is aged in the French oak white wine barrels for a year. Typically, most tequila is aged in American bourbon barrels. The now-aejo tequila is refined gently by dripping it through a long charcoal column, removing the congeners and tannin but leaving in rich barrel notes. Bottled at 40% abv.
