Often described as the world's first "Grand Cru" Tequila, Master Distiller Enrique Fonseca created this product with the goal of producing the world's oldest aged tequila. These agave were harvested in 1993, and barreled in February of 1994.
It is produced exclusively in copper-pot stills, but the barrel-aging technique is often the most talked about part of the process.
- Most of the spirit was rested in barrels that once aged Canadian rye whiskey, although one barrel used previously held white wine from California.
- The casks were stored for 10 years in a dry, earthen-floor aging room in the town of Atotonilco el Alto, before being designated as worthy of a longer aging, and moved to a higher, cooler climate of Chapingo, Jalisco, which sits on the slope above Atotonilco el Alto.
- The barrels rested in Chapingo for an entire additional 11 years before finally being bottled in 2014.