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Think of it as the single malt of Tequilas.

Just outside the town of Jesus Maria in the highlands of Jalisco, the Lopex family grows agave plants for making Tequila. Ken Austin found them there, and partnered with them to make a new Tequila together — creating Avion Tequila. The highlands have the best volcanic soils and perfect combination of micro climates to produce the best Tequilas in the world. In fact, their signature Tequila was awarded “World’s Best Tasting Tequila” and “World’s Best White Spirit” in 2012 against 1400 other spirit brands at the San Francisco World Spirits Competition. They currently produce Silver, Reposado, Añejo, and an Extra Añejo Tequila, along with a unique Espresso Tequila Liqueur.

There are a few other things that help Avion stand out. The use or traditional clay ovens to slow roast the 100% Blue Agave, charcoal filtration, and a full copper pot still contribute greatly to their signature style. Avion Anejo Tequila is aged a full two years — twice as long as required — in American oak. All this attention to detail yields a soft, well-balanced spirit that tastes as refined as any single malt on the top shelf.

Smartass Corner: The large, traditional clay ovens used to roast the agave hearts are called “hornitos.”

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