The añejo is aged to taste, rather than time, allowing the final taste profile to guide the blending process. The agave is carefully cooked in a low-pressure autoclave over a 24-hour cycle, a method we intentionally use to gently enhance and lock in the agave’s natural flavors. The juice is extracted using a roller mill with four passes, with our exclusive natural volcanic spring water from the Navichi Springs, Mexico, trucked in for each production to ensure the highest purity. The juice is then fermented in stainless steel vats with proprietary yeast and double distilled in stainless steel pots with copper coils. The tequila is certified organic and kosher. It is aged in used American Oak barrels that are reworked and recharred to bring out the best flavors. The result is an añejo that perfectly balances the agave with the depth of the oak.