La Cofradia is produces a number of different tequilas in the niche / boutique market. Translated as "brotherhood," it was founded in 1991 by Carlos Hernandez and prides itself on traditional craftsmanship and 100% Mexican ownership. The agave they use is grown on-site on a 671 hectare farm. They use brick ovens to bake their tequila—a somewhat slower process—and have special caves for aging in order to temper the humidity and temperature swings.
La Cofradia Anejo tequila is aged for one year in oak.
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