Agaves for Atanasio are sourced from the nearby fields in the Valley of Tequila and cooked in a small-scale stainless steel autoclave with care. Always exploring and learning, if you stop by the distillery mid-week, you’ll find resident Tequilero René Carranza with his hands deep in experimentation whether it be yeasts, cooking techniques, or distillation.
Flavors in Atanasio vary from lot to lot, so be sure to check your bottle for which one you’re getting ready to enjoy. Always agave forward, even in the aged expressions, we also find notes of citrus, vanilla, and herbs present throughout the line.
