Description
After the pia is roasted, it is crushed under a stone wheel and the remaining pulp and fibers are fermented. Following fermentation, the tequila is twice-distilled through copper pot stills. “We distill slowly,” says Figueroa, “in order to ensure that we don’t alter the natural flavors of the agave.” Following distillation, this reposado is aged longer than most in the industry.Resting in used Tennessee whiskey barrels for 9 months. Be prepared to discover new territory either neat, or in your favorite mixologists cocktails.Pick up your bottle today!
