Crafting award-winning tequila isn't easy. That's why the process is so vital. Vuelo del Aviator's process is one of their secrets, and it's at the heart of this Gran Reserva tequila. It begins with handpicked estate-grown blue weber agave that is cooked in natural clay ovens. The piñas are Tahona milled, and the extracted juice is fermented in wooden vats before being distilled twice in copper pot stills. This Añejo expression spends two years aging in wine-washed ex-bourbon barrels, which give it tasting notes that include oak, toasted agave, and hints of chocolate and cherry.

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