Yéyo is made at Destilería El Ranchito, NOM 1414, in Arandas, where Master Distiller and part owner Sergio Cruz works with the Vivanco family. Single-estate Blue Weber agave is slow cooked in brick ovens for more than 53 hours. It ferments for nearly eight days with Champagne yeast and deep-well water while classical music plays, then runs twice through copper pot stills. The barrel program sets Yéyo apart, from Foursquare rum casks to Syrah, Sherry, Port and peach wine. Founder Jon Bullinger left a job at Intel in 2009 to start the brand and still returns to the distillery about ten times a year.