Sixto Vera García oversees the production at NOM 1068, where he utilizes 100% estate-grown Highland agaves. He is known for a traditional-meets-modern approach, using a mix of stone ovens and high-pressure autoclaves for cooking the agave. Under García’s direction, the tequila is distilled twice in stainless steel pot stills. The aged expressions, such as the Reposado and Añejo, are double barrel aged in both ex-Bourbon & ex-Red Wine barrels, giving them a distinct profile of baking spices and butterscotch.