Tapatio is produced at La Alteza distillery in Jalisco, where generations of the Camarena family have been making tequila, mostly for local consumption. This a joint project between Carlos Camarena and Marko Karakasevic of Charbay Winery & Distillery in Napa. The 100% estate-grown blue agave is roasted for 4 days and fermented with a proprietary yeast culture that dates back 75 years. It's double-distilled in copper pot stills, aged 18 months in ex-bourbon barrels and undiluted to retain natural flavors.