Tezon's Maestro Tequilero is called Don Jesus Hernandez. Launched in August 2005 Tezon Tequila takes its name from the indigenous volcanic mineral, known locally as Tezontle, from which they fashion the traditional Tahona wheel press. Only a handful of other producers of Tequila currently use this method of milling. It is 3 times more time consuming than modern methods & produces around 6% more wastage. The Agave are harvested in Arandas, in the highlands of Jalisco & are all estate grown.The soil in the highlands is red & full of iron which in turn produces more starch for alcohol conversion. Highland Agave also tends to be softer than lowland, which means less cooking time & less damage to the juices. Tezon steam cook the Agave in `mamposteria' brick ovens, brick holds in the heat better which produces sweeter Pinas, for 3 days which would be the max. Some distillers cook for only a few hours in pressure cookers. The temperature & cooking conditions are constantly monitored to get the best from the Agave Pina. For Tezon, the Tahona wheel is the only apparatus used to crush the Agave. Tezon have a mechanical pivot, not a tractor. Tractors produce fumes which may harm the Agave. The Tahona crushes the fibres with the juice to give more Agave flavour & complexity. Tezon ferment the juice & fibres together for roughly two days. Both juice & fibre are put through the first distillation in a copper pot still with the spirit coming off at around 20%abv. A second distillation is then carried out with Tezon coming off at around 60%abv. Fermenting & distilling the juice & fibres together really beefs up the agave flavour. The spirit is then laid to slumber in 200 litre white oak casks, formally used to age Wild Turkey Bourbon. Water is added from the distilleries own well. The Blanco is unaged. The Reposado is rested for 8-10 months. The Anejo is aged for 18-20 months.