Extra Anejo Tequila

Tears of Llorona Description

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. 

The fermented mosto, or must, 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.

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.