Our agave is grown in Mexico, on independent often family owned agave fields. The agaves are processes immediately after harvest to create the nectar that is delivered to our distillery in Middleburg, Virginia. We ferment the nectar in small batches, distill twice in our copper pot still, and then allow the spirit to rest in oak barrels for at least one year to create our Anejo. The nose is crisp and clear, the mouthfeel silky and rich, with notes of minerals, lemon, sugarcane rum, and hints of wood.