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Their artisanal method begins with agave grown in the high lands of Amatitán, cooked in small ex-bourbon oak barrels that impart a distinctive smoky note. Fermentation uses only agave-derived sugar, native Saccharomyces Cerevisiae yeast and other secret ingredients. Double distillation produces a crystal-clear and pure tequila, a true expression of Amatitán’s land and passion.
In the heart of Mexico, in Amatitán, Tequila Los Tres Toños flourishes as an expression of passion, tradition and dedication, the legacy of five generations of agave farmers turned master distillers. The name “Los Tres Toños” pays homage to three men named Antonio, key figures in the history of the distillery, a symbol of family unity and continuity.
