Noticing a gap in the “accessible” end of the tequila market, Henry Besant and Dre Masso, both Award winning bartenders, partnered with Maestro Tequilero Jesús Hernandez to create high-quality tequila that captures authentic production without giving in to excess. They wanted a tequila for bartenders. One that’s light, more crisp than you’d expect. One thus that is easy to build upon and highlights the flavors you add. The Blanco’s lightness lends itself easily to the bite of fresh lime or grapefruit. The Reposado’s added mellow depth from 6-8 months aging in former whiskey barrels, supports mango, pineapple and coconut sturdily but unobtrusively. Success made possible by ideal growing conditions for their agave roughly 2,000 m above sea level, and in mineral-rich volcanic soil. After growing for 7-8 years, they are hand-selected and hand-pick. Next they are slow-cooked for up to three days and then let rest, scorching the surface but locking the juices inside. A combination of a roller mill and 2-ton volcanic Tahona Stone then shred the agave. After this, each batch of agave is fermented for an average of 36 hours. Distillation in custom made and exclusive small copper stills helps maintain the tequila’s essence and quality overtime. This has made it a customer favorite for value – see why.