Produced by the second certified Maestro Tequilero in the world, M.T. 02 Guillermo Barroso Arnaud, his endeavor to produce the ultimate taste profile involved producing, experimenting, and revising 52 batches to get to the desired profiles. The core intention is to produce the truest form of Tequila and Mezcal, emphasizing on a high-agave taste profile, even in its aged expression. 

Tequila Blanco is a unique recipe where under-cooking the agave and extensive oxygenation takes place in a proprietary engineered process for the perfect balance of smoothness and crisp notes of fruit. 120-year-old copper stills add character in the process, only using the heart of each distillation. Rested for 18 months in bourbon barrels and bottled at 82 Proof creates Anejo’s exceptional tasting profile. Unlike glass bottles, the ceramic decanter allows the distilled spirits to evolve over time.

Puntagave Mezcal is produced in Yautepec, Oaxaca where fully mature Espadin agaves are cooked in a traditional earth pit for 3 days. The Tahona stone ancestral method extracts the juice from the cooked agave and naturally ferments each batch with indigenous yeast on wooden open-tanks for 15 days.