The plant is then roasted in traditional brick ovens for 2 days, before being distilled twice in stainless steel pot stills. The spirit then being matured in American oak for between two months and a year. The Tequila has a more rounded flavour than that of a Blanco, but still retains a little fiercer Agave character than an Anejo. The result is a Tequila of perfect balance, easily drinkable alone, whilst shining in Tequila-based cocktails.
