Since 1911, CABAL has been located in Amatitan, Mexico— the birthplace of tequila. The high elevation has allowed them to produce a spirit that is both rich and agave forward. CABAL's Maestro Jimador, Eduardo S. Lara. utilizes the method of crop rotation after each harvest to ensure that all their agaves receive the most nutrients possible. The soil is then loosened to further generate nutrients and provide aeration. CABAL has maintained this process for over 100 years, infusing their pride and family traditions into every bottle of tequila they produce.