Tierra de Ensueño is made in micro batches in Jesús María, in the Jalisco Highlands, by Master Distiller Sergio Cruz and Master Blender Oscar Vázquez Camarena. Agave from a 3,000 acre estate above 7,000 feet is steamed in stone ovens, crushed in a roller mill with deep well water and fermented open-air while classical music plays. It is distilled twice in small pot stills, first stainless, then copper. Unlike most blancos, Ensueño rests briefly in extra-rare wheated bourbon casks, and every bottle carries its harvest date and batch number.