The agave is carefully trimmed of itspencas(or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process. The tequila is oxygenated, chilled to 4 C, then filtered through activated carbon filters before bottling, which makes it one of the smoothest tequilas on the market. The reposado is then aged 6-12 in medium charred American white oak and French oak barrels.