Starting as a premium, aged Añejo, it then spends four months in charred oak barrels to give it rich, smoky flavor and a golden amber color. It spends an additional two months in specially toasted barrels for more depth and distinct complexity.

Hailing from Tequila, Jalisco in Mexico, Hornitos® Tequila (named after the “little ovens” used to roast agave) was introduced to the world in 1950 by the founder Don Francisco Javier Sauza in honor of Mexican Independence Day.