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The highland agave used in this lot were harvested in Atotonilco in the Spring of 1998. The distillate was aged 15 years in a dry, earthen-floor aging room where a delightful faint sweetness was achieved by aging nearly all in American white oak, with only 3% laid into French Oak. 75% of the white oak casks previously held Bourbon and the remaining 25% were California red wine casks and one Chardonnay cask.
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