This is indeed a product partially owned by Dwayne “The Rock” Johnson. 

This tequila starts with a crop of 100% blue agave plants that are harvested by hand and trimmed, leaving behind only the hard core or pina. Those plants are then placed into a brick oven for three days to roast, a process that converts components in the plant’s core into fermentable sugar before the cores are shredded to extract that sugary liquid.

Once extracted, the sugary liquid is fermented in open tanks, allowing not only the intended yeast to act on it but also ambient yeast to provide some unique flavors as the sugar is converted into alcohol. That alcoholic liquid is then distilled in handmade copper pot stills until it reaches the appropriate level of distillation.

For this anejo expression, the spirit is rested in previously-used American bourbon barrels for a period of more than 12 months. No sugar is added either, which should help keep the hangovers away — just water to proof it down to bottling strength.