In Amatitan, every drop of Codigo 1530's offerings have been perfected over several generations the way one would a homemade recipe embracing time honored customs without ever veering from the traditions of the Los Bajos region and its tequiliries and jimadors. The tequila begins with fully matured agave aged over seven years, which is cooked in stainless steel ovens, fermented using an organic baker's yeast from a local family bakery and then distilled twice in stills handmade by the distilling family themselves. Our Blanco is perfected over a lengthy 15-day process. The rested tequilas are meticulously aged to taste in French White Oak Cabernet barrels from Napa Valley, which helps to ensure that each and every barrel is worthy of bearing the Codigo 1530 name.