This tequila is crafted at Casa Maestri in Jalisco, Mexico. It's double-distilled in copper pot stills from 100% blue Weber agaves that are harvested at peak maturity. After the pias (hearts) of the agaves are harvested, they are slowly cooked and left to ferment, before the liquid is distilled. Then, the tequila is poured into barrels that are used to hold American whiskey, letting the spirit mature for 12 to 18 months. Dona Celia Aejo tequila is inspired by the skeletal La Calavera Catrina, one of the most prominent images of Death in Mexico and an integral part of the imagery of the Day of the Dead celebrations. The ceramic bottle is hand-painted and shaped like an elegant skeletal lady, making for a unique and attractive presentation.