The Camarena family have a field-to-bottle ethos, growing their agave in Arandas, in the rich mineral soil of the Jalisco Highlands. The family follows an artisanal style of production. Their agaves are slowly cooked in traditional 'hornos', crushed by a Tahona wheel and undergo an unusually long, natural fermentation process.
After the second distillation the Anejo is placed into first-fill ex-bourbon barrels for 18 months, producing complex aromas, with sweeter fruit and chocolate notes that balance the herbaceous agave flavours.