The fully matured 7-10 year old agaves are harvested by hand and cooked for 18 hours at 100ºC. The agaves are shredded and the juice (honey) is then fermented in tanks, after fermentation, product is double distilled utilizing a process that combines pot-still distillate with column distillation. Bribon Añejo is allowed to age in used Bourbon casks for 18 months. The appearance is dark amber liquid with bright highlights and the aromas are cooked agave, layers of oak andvanilla. The palate is rich, with a slightly sweet tone and a woody character.