All about making whisky
Grown in the Amatitan plains, in the east of the town of Tequila, the agaves used for Los Tres Tonos share their land with wild herbs and citrus fruit. But it’s the smoky taste of the tequila that makes it stand out from the rest. Indeed, the tradition of the Reynoso family, the former agaveros (agave harvesters) that recently built the distillery, centres around prolonging the cooking of the agaves in specially-created ovens and ageing of the tequila in well-charred casks. Islay malt lovers will be pleasantly surprised by this complex and smoky tequila.
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