Crafted to honor the family's founding in 1974, this Extra Añejo starts with hand-harvested Blue Weber agave roasted in brick ovens. Fermentation employs a mix of wild and cultivated yeasts over 96 hours, followed by triple distillation: twice in copper pot stills and once in a small alembic still. It matures at least three years across hand-selected ex-bourbon and European oak casks, with a final finish in century-old oloroso sherry butts. Bottled at 50% ABV, each edition commemorates that birth year.