The Tahona process is a centuries-old method of creating tequila involving a massive volcanic stone wheel that crushes the Weber Blue Agave agave before distillation. Most have opted for easier, modern techniques, but Piedro is made the tried and true way. After distillation, the tequila ages for four years in a combo of French Limousin and new American oak barrels before being bottled in a crystal bottle. The complex spirit offers tasting notes that include vanilla, mushroom, oak, and agave.
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