The highly traditional tequilas from Código were, until recently, reserved for a select group of prominent Mexican families and their friends. Fortunately, they are now being shared with the rest of the world. The tequilas are produced in the town of Amatitán in Jalisco. The piñas from the finest blue agaves, aged 7 to 10 years, are cooked in stainless steel tanks and then finely chopped. Organic yeast from a local bakery is added to the resulting juice for a slow fermentation process.
After double distillation, the tequila is aged in used French oak wine barrels, with the Reposado matured in Napa Chardonnay barrels.
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