It's a fermentation tank where cooked agave goes to get all funky and happy. The end product is distilled, 100% blue agave, aka tequila from the Jalisco region in Mexico.
My newest favorite I just tried this week. Unfortunately I didn't get to taste it in a proper glass (wine flute or Ridel), but stil caught it's essence and character. One of the most syrupy and velvety anejo's I think I've had with lots of butterscotch with subdued oak and a wet finish.
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