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The production process of Comisario has been the mantra of the brand and key to new partnerships: Blue Agave Tequilana Weber, grown for 6 to 7 years, discarding 45% of heads and tails from the distillation tank, resulting in a total of 4.5 kilograms of agave required per bottle. Before aging in American oak barrels, it goes through a strict oxygenation process for delivering outstanding balance between agave fruit and barrel notes. The specific aging process gives it a particular complexity, acquiring twice previously used barrels for subtle impact upon agave flavors and finishing off in California Cabernet barrels for further complexity and wine notes.
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