They source their water from an artesian well at the base of the Jalisco volcano where their distillery is located. To ensure the finest, purest quality Cristalino, the water goes through carbon filters with silver ions during a reverse osmosis process. The agave is cooked using high pressure autoclaves and ferments in stainless steel tanks.
After a double distillation, it is aged first in american white oak and then in ex-bourbon barrels. Cenote anejo has complex, developed flavors which balance with cooked agave, coconut, a hint of tropical fruits, and soft oak notes. This mature tequila offers a surprisingly mellow profile unlike any other anejo.