The agave is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one of the smoothest tequilas on the market. The anejo is then aged 1.5 years in 75% American Bourbon & 25% French Cognac barrels.