Corralejo Extra Aejo is made with 100% Blue Weber agave, hand-harvested from the Haciendas fields, slow-cooked the old-fashioned way in stone clay ovens for 36 hours, then fermented with a specialty strain of yeast developed in-house. Each tequila goes through a double distillation process, uniquely using column stills and Alembic copper stills imported from Spain, in the 400-year old Charentais method perfected by Cognac distillers in France. This allows Corralejo Tequila to retain a true sense of place and an exceptional balance of aromas and flavors.

The Extra Aejo is then aged for 36 months in charred American Oak Barrels. This news also comes on the heels of Corralejos limited-edition 25th Anniversary Extra Aejo release, a tribute to 250 years of tequila-making tradition and 25 years of Corralejo Tequila.