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The making of San Matías Tahona begins with our highly skilled jimadors hand-harvesting only the ripest agave from our fields in the highlands of Jalisco. Then, the piñas (heart of the agave) are slowly cooked in brick ovens. Our distillery slowly crushes the cooked agave with the very same original tahona Basalt stone we used more than 100 years ago to extract the rich agave juices. By using the ancient tahona method, the agave juices extracted retain their sweet, aromatic flavors. The juice is then fermented in pinewood vats, distilled twice in copper pot stills, bottled and hand-labeled with care.
Aged 12 months in American Oak barrels after a custom steam oven and stone crushing. The process leads to a sweeter finish from non-processed, small-batch distillation. Taste this straight or on the rocks. Also makes a fantastic cocktail.
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