Each batch goes through different mutations in different oaks.
65% of the blend was double-barreled in American (6.7 mos) & French oak (11 mos). Yielding the darkest in color, with district notes of caramel, cooked corn/caramel corn, vanilla and hints of smoke.
18% of the batch was aged only in American oak (20.7 mos). Light in color with notes of chalk and limestone.
17% of the batch (the rest) was aged exclusively in American oak (20.2 mos). Considerably darker in color, interesting combo of vanilla & vinegar.

Cooking: Stone/brick ovens.
Milling: Roller-mill, 100% first press free run agave juice.
Yeast: Dual batches are prepared with two unique yeasts, wild & champagne yeasts, resulting in distinct yet complementary flavor profiles.
Distillation: Each tequila ferment is double-distilled in copper pot stills, with the final blend representing 80% wild yeast and 20% Champagne yeast.
Water: Propriety Vivanco Ranch 800-foot-feep well, rich in terroir expressive minerality.

Banana, vanilla, cooked agave, oak, and a blend of 3 different lots/batches, then blended together: this is unique. Each batch goes through different mutations in different oaks.

Open-air stainless steel tanks; agave fibers from milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.

Each batch goes through different mutations in different oaks.
65% of the blend was double-barreled in American (6.7 mos) & French oak (11 mos). Yielding the darkest in color, with district notes of caramel, cooked corn/caramel corn, vanilla and hints of smoke.
18% of the batch was aged only in American oak (20.7 mos). Light in color with notes of chalk and limestone.
17% of the batch (the rest) was aged exclusively in American oak (20.2 mos). Considerably darker in color, interesting combo of vanilla & vinegar.
Cooking: Stone/brick ovens.
Milling: Roller-mill, 100% first press free run agave juice.
Yeast: Dual batches are prepared with two unique yeasts, wild & champagne yeasts, resulting in distinct yet complementary flavor profiles.
Distillation: Each tequila ferment is double-distilled in copper pot stills, with the final blend representing 80% wild yeast and 20% Champagne yeast.
Water: Propriety Vivanco Ranch 800-foot-feep well, rich in terroir expressive minerality.

Banana, vanilla, cooked agave, oak, and a blend of 3 different lots/batches, then blended together: this is unique. Each batch goes through different mutations in different oaks.

Open-air stainless steel tanks; agave fibers from milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.