In 1857 in the region of Jalisco Mexico, the master distiller Lazaro Gallardo created Agavero, a special treat to meet the refined tastes of his close friends. Named after the blue agave plant, Agavero's secret recipe has been handed down through generations (until recently revealed). Today, almost 150 years later, Agavero is still hand produced according to the meticulous production methods created by Master Lazaro Gallardo himself. Agavero is made exclusively from blue agave plants that are a minimum of 10 years old when harvested. The production process begins with the delicate baking of the pina, or heart of the blue agave. The heart of the blue agave is then crushed to obtain the aguamiel (honey water). The aguamiel is put through natural fermentation and then subjected to two slow distillations to produce tequila. Before bottling, the tequila is aged in new, French limousine oak barrels. The añejo tequila is aged eighteen months and the reposado tequila is rested up to one year. The long maturation allows for the full benefits of the slightly charred, limousin oak casks to be blended into the liquid. Then the secret ingredient, the essence of the damiana flower, is hand blended to the tequila blend for unparalleled smoothness and taste.