Corzo's unique distillation process is, at the very least, exceptionally complicated. It starts with blue agave from a region known as Los Altos located a mile above sea level. This area is blessed with a more moderate climate than most of Jalisco as well as a rich red soil, allowing for a sweeter agave fruit. Unlike many other tequilas, Corzo uses only the nectar extracted after five hours of roasting, well after sour elements from the skin are fully eliminated. Corzo then uses a unique strain of yeast and goes so far as to play soothing classical music through the fermentation process. Following aging in small white oak barrels, Corzo Reposado undergoes a third and final distillation, eliminating any remaining impurities. This step vastly improves the spirit, but means that each bottle of Corzo takes almost twice as much agave to produce as any other super-premium tequila. After the spirit is complete, it undergoes a unique process that introduces microscopic air bubbles to allow it to breathe before bottling.