Tears of llorona

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. Master Distiller Germán personally inspects each plant before harvesting and then slow-roasts the piñas the traditional way before fermenting using a proprietary yeast.
Then, Germán slow cooks the agaves for over 20 hours to achieve the greatest conversion of sugars possible without losing the soil flavors, where the agaves grew for at least 8 years.
Next, The fermented is then distilled twice in traditional copper pot stills and aged in three distinct types of oak barrels- Scotch, Sherry Oak, and Brandy - for five years, which is two years longer than most traditional extra añejos.
Then, Tears of Llorona is 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.
This small-batch tequila is special and one of the finest tasting. Indulge in what makes tequila special. Try Tears of Llorona when you have the chance.
tearsofllorona...