Each batch goes through different mutations in different oaks.
65% of the blend was double-barreled in American (6.7 mos) & French oak (11 mos). Yielding the darkest in color, with district notes of caramel, cooked corn/caramel corn, vanilla and hints of smoke.
18% of the batch was aged only in American oak (20.7 mos). Light in color with notes of chalk and limestone.
17% of the batch (the rest) was aged exclusively in American oak (20.2 mos). Considerably darker in color, interesting combo of vanilla & vinegar.

Cooking: Stone/brick ovens.
Milling: Roller-mill, 100% first press free run agave juice.
Yeast: Dual batches are prepared with two unique yeasts, wild & champagne yeasts, resulting in distinct yet complementary flavor profiles.
Distillation: Each tequila ferment is double-distilled in copper pot stills, with the final blend representing 80% wild yeast and 20% Champagne yeast.
Water: Propriety Vivanco Ranch 800-foot-feep well, rich in terroir expressive minerality.

Banana, vanilla, cooked agave, oak, and a blend of 3 different lots/batches, then blended together: this is unique. Each batch goes through different mutations in different oaks.

Open-air stainless steel tanks; agave fibers from milling process are added back to fermentation to enhance complexity. Classical music is played during fermentation to stimulate the yeast, so it dances.