Tequila reposado, its golden crystalline look talks about the time and care they take, from the “jima” (the process when agave leaves are cut and the plant is extracted from the ground to obtain the “heart”) to distillation into the largest wine cellar in the world, the one on Casa Centinela.

A year resting in oak barrels makes reposado smooth and light on the palate. This tequila can be used to prepare cocktails and accompany light foods such as poultry, seafood and of course Mexican food.