Their very special Añejo is matured for over one year in American oak and French oak barrels, then blended with an Añejo matured in ex-cognac casks, delivering a unique and silky, smooth taste. The finest blue agaves are hand-selected from the Beckmann family fields – the same fields that brought tequila to the U.S. more than 250 years ago. The agave piñas (hearts) are slow-roasted in traditional stone ovens and their juices are fermented and double-distilled in copper pot stills. (Import On Order)
