Tears of Llorona Extra Anejo

Requiring a careful combination of patience, care, and love, the process of creating Tears of Llorona starts with 100% pure Weber Agave Azul grown in the volcanic slopes of the Mexican highlands, where agaves grow slowly and naturally to achieve a higher starch content. Germán personally inspects each plant before harvesting and then slow-roasts the piñas the traditional way before fermenting using a proprietary yeast.

Master Distiller Germán slow cooks the agaves for over 20 hours to achieve the greatest conversion of sugars possible without losing the flavors of the soil, where the agaves grew for at least 8 years.

Aged for five years in three types of barrels, including scotch, brandy, and Sherry oak barrels, Tears of Llorona is then masterfully blended by Germán, delivering a layered tasting experience with a complexity of flavors. Germán then bottles at 43% specific gravity to balance the flavors. This slow, hand-crafted process results in a very high rate of osmotic loss, known as the “angels’ tears”; another reason for the name, Tears of Llorona.