San Matias Tahona Reposado – San Matias Tahona Reposado leverages Casa San Matias’ very traditional practice of crushing the agave with their 100 year-old Tahona, basalt stone.. The agave is steamed in stone ovens, crushed with their original stone tahona from 1886, fermented in wooden vats and distilled in copper pot stills. The reposado is aged for three months before bottling.