The Corralejo Tequila Anejo 100% de Agave is produced near Guadalajara on one of the oldest tequila haciendas in the country using traditional methods and without the addition of colorings or preservatives. He is resting for at least twelve months in new barrels of charred oak.

Pedro Sanchez founded the Hacienda Corralejo in 1775, which is one of the country's oldest tequila distilleries. Located in the Penjamo area, near Guadalajara, this is where high-quality tequilas are made according to a centuries-old tradition. The Maguey agave, which is the typical tequila agave, also called blue agave, grows here in the Mexican Central Plateau for about eight years before being harvested and processed by the tequileros. After cooking the hearts, defibering and a fermentation process, the resulting juice is distilled twice. The ripe Anejo Tequila is then matured in barrels. The master distillers of Hacienda Corralejo have decided on the Anejo to use new, charred Limousin Oak, which gives their notes to the tequila. The Anejo matures here for at least twelve months. Without the addition of colorings or preservatives, the Anejo is bottled afterwards.