To create this ultra-limited tequila, Master Distiller David Ravandi took cues from winemakers who prize terroir, patient aging, natural fermentation, and complexity drawn from the land itself. Only 2,000 bottles exist, each crafted from single-estate, high-altitude organic blue Weber agave, aged seven years in French Limousin oak and finished for six months in Napa Valley Cabernet Sauvignon barrels. The result is a deep ruby-gold spirit with the richness of fine cognac, layered with roasted agave, dried cherry, semi-sweet chocolate, and oak, with a finish that lingers in spice and smoke.

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