Traditionally made using the large stone wheel (Tahona) turned in a pit to crush the cooked agave plants. The juice and agave fibres are then mixed in a barrel by foot before fermentation and distillation. The Reposado ('rested') is aged for four months in oak barrels to bring a hint of sweetness from the wood, without overpowering the spicy agave flavour. L&S (Feb 2010)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
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