Rooted in tradition and forged in the fire of innovation, this Añejo spent 18 months in Cabernet Sauvignon barrels.
Petro Kostiv is a seasoned entrepreneur with several global projects under his belt. Saul Perez Ocampo is a Master Distiller and Kostiv's long-time buddy. When the former gave Kostiv a bottle of Tequila as a gift, a new passion blossomed. We can't blame him, the Mexican Spirit is an intoxicating one! One thing led to another and several visits to Jalisco later the pair decided to form a partnership. The goal? Bringing proper Artisanal Tequila ― and with it, Mexican culture ― to the world, working with several charity organizations along the way.
The production process takes place in Amatitan, Jalisco, where the lowland agaves get the traditional Tequila treatment. Roasting the piñas in brick ovens, crushing in roller mills, open-air fermentation in wooden vats, double distillation in copper-pot stills ― the whole shebang. It's the only way to craft a proper Tequila and these guys know it! It's after the distillation that things get interesting, as they've opted to age their Spirits in used Wine barrels. The Añejo has spent 18 months in hand-charred French barrels that used to hold Cabernet Sauvignon.