The Tequilana Weber Blue Agave plant is the core and essence of Cabo Wabo Tequila. Harvested between 8 and 12 years, the Agave is cooked in stone steam-heated ovens, and then smashed and ground to remove the Agave nectar. Fermentation follows and is completely natural, with no chemicals added. Cabo Wabo Reposado Tequila is then distilled twice to remove impurities and refine the aroma and alcohol content. Blanco Tequila goes straight to bottling, whereas Reposado Tequila is aged between 3 to 12 months, and the Anejo Tequila is aged from 1 to 5 years. The Tequila is bottled in unique, hand blown artisan glass bottles