With distillers Felipe Camarena, Sergio Cruz, Enrique Fonseca, Ramón Sandoval, and Don Salvador Torres of Cascahuin, behind these expressions, this is arguably one of the most respected special collections in Tequila.

The portfolio explores a wide range of agave terroir, from El Arenal in The Valley, to its highest elevation in Jesús-María An excellent display of differences in flavor produced by fermentation as each distiller has a unique approach, including wild yeast, field yeasts, Mendoza wine yeast, and commercial yeasts

NOM: 1579, El Pandillo Location: Jesús-María, Jalisco
Agave: Highland
Cooking: Stone Ovens Milling: Frankenstein Tahona Modification
Fermentation: Open-air with rainwater
Distillation: Small volume copper pot, 2x
Aging: none

NOM: 1549, Destilería Refugio
Location: El Arenal, Jalisco
Agave: Valley, USDA Certified Organic
Cooking: Stone Oven
Milling: Roller Mill
Fermentation: Commercial yeast
Distillation: Copper pot, 2x Aging: none

NOM: 1123, Cascahuin Location: El Arenal, Jalisco
Agave: Valley
Cooking: Stone Ovens
Milling: Roller Mill
Fermentation: Open-air cement tanks
Distillation: Combination of stainless steel stills and copper stills, 2x
Aging: used American white oak previously used for mezcal

NOM: 1414, Destilería El Ranchito
Location: Arandas, Jalisco
Agave: Highland, estate grown
Cooking: Stone ovens
Milling: Roller mill
Fermentation: Open stainless steel tanks, field-extracted yeast strains
Distillation: Copper pot, 2x
Aging: 14 months, used American Oak

NOM: 1146, Tequileña Location: Tequila, Jalisco
Agave: Highland
Cooking: Converted steel oven
Milling: Screw Press
Fermentation: Open stainless steel tanks, Mendoza wine yeast strains
Distillation: Copper pot, 2x
Aging: Total aging of almost 3 years, first in used Cabernet Franc wine barrels from the Loire Valley of France for a minimum of 14 months then laid into toasted American white oak previously used to age either Canadian whiskey or Tennessee rye whiskey, for a minimum of 14 additional months