Costa is known for their “hi-low” blend, which combines the traditions of the highlands and the lowlands of Jalisco. Los Altos, in the Highlands, grows a softer, fruitier agave while Valle de Tequila, in the lowlands, grows an earthier, peppery and herbal agave with a silky texture. The agave from both of these regions is cooked for 55 hours together in a traditional brick oven. This is followed by a slow fermentation process lasting 2 to 3 days, creating a full-bodied tequila. The ferment is twice distilled in large copper pot stills. The blanco is purer in taste, allowing the notes of the agave to shine through with a nice, clean aftertaste.