Bribon Anejo Tequila sub region_Sangiovese di Romagna but slightly spicy finish on

but slightly spicy finish on the palate

delicate tannins and a fresh finish

woven from the finest ingredients with intricate flavors and aromas crafted over nearly two centuries of tradition

While all the wines are wood-aged

Bribon Anejo Tequila sub region_Sangiovese di Romagna but slightly spicy finish onThe fully matured 7 10 year old agaves are harvested by hand and cooked for 18 hours at 100C. The agaves are shredded and the juice (honey) is then fermented in tanks, after fermentation, product is double distilled utilizing a process that combines pot still distillate with column distillation. Bribon Aejo is allowed to age in used Bourbon casks for 18 months. The appearance is dark amber liquid with bright highlights and the aromas are cooked agave,