Tears of Llorona is an extra añejo tequila. It begins as 100% blue agaves from high volcanic slopes in Jalisco, where growth is slow. Tequilero Germán Gonzalez selects the agaves and has them harvested late, increasing their starch and sugars. The pinas are roasted slowly in the
Bottle Chocolate traditional way. His yeast is proprietary and fermentation is slow. Distillation is by pot still and barrelling is at very high specific gravity. Two barrels are used in sequence, resulting in a very high rate of osmotic loss - the angel's tears that are one reason for the name, Tears of Llorona. Germán bottles at 43% specific gravity to balance the flavors. We think youll agree that the result is incomparable.