Coming soon
First ever Yéyo Añejo blend.
Take the long way.
Alexander is Yéyo's first Añejo blend, aged for 28 months in French Limousin oak barrels.
But the story didn't start there. ↓
Before Yéyo
~20Nearly 20 years holding Cognac
+
28Months aging Alexander, afterward
Two different chapters: the barrels' earlier life with Cognac, then Alexander's own 28 months.
Rewind
France
Limousin
Field journal · I
Long before Alexander became tequila, its story began in the forests of France.
Limousin oak has been intertwined with the tradition of Cognac for generations. Known for its broad grain, structure and interaction with aging spirits, this French oak became one of the historic woods of Cognac maturation.
100+Years
An oak may spend a century or more growing before it is mature enough to become part of the cooper's craft.
Field notes
Where an oak grows, its species, grain, seasoning and previous use can dramatically influence the spirit resting inside it.
01 — French oak — Quercus robur
Broader grain
Traditionally associated with Cognac cooperage, Limousin oak is known for its relatively broad grain and pronounced interaction between wood and spirit.
The oak used for Alexander
02 — Tronçais · Allier
Different forest. Different grain.
French oak is not one single material.
Oak from forests such as Tronçais and Allier is often associated with tighter grain than traditional Limousin oak. Different forests, species, soils and growth rates create different interactions between oak and spirit.
03 — Quercus alba
A different character.
American white oak has a different cellular structure and chemical composition from the French oak traditionally used in Cognac cooperage.
It is widely used for whiskey and bourbon barrels and is commonly associated with more immediately recognizable sweet oak characteristics.
The forest matters.
The tree matters.
The barrel matters.
Alexander was matured for 28 months in French Limousin oak barrels that previously held Cognac for approximately 20 years.
Field journal · II
Not every part of an oak can become a barrel.
Coopers seek straight, long, knot-free wood with the grain structure required to create staves capable of holding a spirit for decades.
Only a fraction
becomes the barrel.
Barrel-quality stave wood is a carefully selected portion of the oak, chosen for its straightness and grain.
Field journal · III
The wood isn't rushed into a barrel.
After being split into staves, traditional Cognac cooperage wood can spend approximately two to three years seasoning outdoors.
Rain.
Sun.
Wind.
Winter.
Summer.
The seasons slowly reduce moisture and soften harsher characteristics in the oak before the cooper begins his work.
2–3 years
Outdoors. In the elements.
The cooperage
The seasoned staves are shaped and assembled by the cooper. Heat and moisture allow the oak to bend. Steel hoops draw the individual pieces together until they become a vessel capable of holding spirit for decades.
No shortcuts.
No glue holding the barrel together.
Just wood, pressure, fire and generations of knowledge.
~20 years
Before these French Limousin oak barrels ever held Yéyo, they spent approximately two decades holding Cognac.
Twenty years of spirit.
Twenty years of oak.
Twenty years of slow maturation.
Then their next chapter began.
France to the Highlands
After decades of French craftsmanship and Cognac maturation, these barrels made their way to the Highlands of Jalisco.
At NOM 1414 in Arandas, they were filled again.
This time with Yéyo.
28Months
Alexander rested for 28 months in these former Cognac barrels, allowing Highlands agave, mature French oak and the barrel's previous life with Cognac to slowly come together.
The long way
After 28 months, we brought the barrels together to create Alexander — Yéyo's first Añejo blend.
Tasting notes
The barrel had a story
before we ever filled it.
Coming soon
89Proof
<6,000Bottles
You can't rush
what took generations to make.
Tree· Oak· Barrel· Cognac· Nearly 20 years· France· Arandas· Yéyo· 28 months· Blend· Alexander
Before we pour…
You must be 21+ to enter.