The Tequila Joven is produced in the
highlands of Jalisco. After 8 years, the
private estate agave is harvested and
cooked in an autoclave and then
fermented with yeasts that have been
used for decades in the hacienda,
then twice distilled in a 100 year old
copper pot still.
The blanco is blended with an extra
añejo that used the same production
methods and was then aged 3-4 years
in used bourbon barrels and passed
through their proprietary filtration
system in which they remove most of
the color but none of the original
organoleptic properties.
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