As with all El Tesoro Tequilas, Extra Añejo begins with the same time-honored techniques that Camarena's family has upheld since 1937. The process begins with the 100% estate-grown blue agave, the brand's most precious asset, which grows for up to eight years in the mineral-rich soil of the Jalisco highlands. The terroir gives El Tesoro a more rounded, fruity and floral taste, and each agave harvest brings unique character and complexity to the liquid. Once the agave reaches peak maturity, it is harvested by hand, cooked in old fashioned hornos (ovens) for three days, then crushed solely using the two-ton volcanic rock tahona stone. It is then double-distilled to proof before the tequila is rested in American oak ex-bourbon barrels for four to five years, longer than most extra añejo tequilas.