Agave nectar dripping with heritage.

Don Pedro Sánchez de Tagle built the Hacienda Corralejo in 1775 by the small town of Pénjamo — back when Jalisco was not even an official region and making it one of the oldest producers in Central Mexico. Not long afterward, he started making agave spirits for himself, his family, and friends. Tequila is still all they make on the old hacienda, in five varieties: Añejo, Reposado, Blanco, Triple Distilled, and super-premium Grand Corralejo. Fruity and peppery, this is a wonderful reposado from Corralejo, awarded three Gold Medals in international competitions.

Corralejo Reposado begins with carefully selected blue weber agave, hand-harvested at the peak of ripeness. The piñas are slowly roasted in traditional stone ovens, unlocking the agave's rich flavors. After fermentation, this exceptional tequila is double-distilled in small copper pot stills, a method that has been perfected over centuries. What sets Corralejo Reposado apart is its aging process. Rested in American oak barrels for a minimum of four months, it acquires a golden hue and a velvety smoothness. During this time, it absorbs the subtle complexities of the wood, resulting in a tequila that is both rich and balanced.