From one of Jalisco’s most respected traditional distilleriesthe Rosales family has been making tequila in El Arenal since 1904. After modernizing with roller mills in the 1980s, they made the deliberate choice to revive their heritage tahona stone, a volcanic basalt wheel that slowly crushes cooked agave rather than shredding it. The difference matters: tahona-crushed agave retains more complex sugars and produces a richer, more mineral spirit. Cooked in masonry ovens, fermented with bagasse in cement vats, double-distilled. Bottled at 42% ABV.