Rested, ready, and raring to go.

Cabal, stemming from the Spanish word "caballero"" or "gentleman", is something that can't be bought. Like class, it's earned, say the folks at Tequila Cabal.

They've been earning it since 1911, tending their agave fields in Amatitan, treating each plant with the utmost care and respect. It's there, in the Los Altos de Jalisco, Mexico, that they harvest some of the finest piñas or hearts, pouring their love into the land under the watchful eye of Maestro Jimador Eduardo S. Lara. More than a century of tradition over there can only translate into one thing: utterly delicious Tequila, done the right way.

The agaves start their journey towards becoming the famous Spirit in a massive 32-ton brick oven. Built in 1911, it's a remnant of days past and another reminder of the tradition that the Tequila is built upon.

The piñas are cooked for 42 hours, before being naturally fermented for 3 days. Then Maestro Tequilero Alvaro Montes distills the juice twice using a 5-tank distillation process.

The Reposado is a well-rested lady. It has spent 8 months in American white oak in a controlled environment, gaining that beautiful golden amber tinge and oaky notes that complement the herbal fruitiness of the Tequila.