Maestro Dobel Blanco Tahona TequilaMaerstro Dobel's Blanco Tahona tequila is produced at NOM 1122 using ancestral methods rather than the more modern production techniques employed by Dobel's other bottlings. The Blue Weber agave is cooked in stone and brick ovens and then crushed with a large volcanic stone ("tahona") to extract the liquid. Fermentation includes agave fibers and occurs in open air wooden vats using natural local yeast. The fermented liquid is distilled on a copper pot