Califino Reposado

A family secret sourced over decades from a network of close contacts in the Arandas, that is now being shared with the world. Agave heads, known as the “Piña”, are slowly cooked in a stone oven and double distilled. The distillate is then aged 12 months in American white oak barrels to create a golden-hued reposado that has a fresh, citrus flavor and a light, smooth finish with a creamy honey texture, ready to be shared with the world.