History of our brand
Our Arette badge comes from a famous horse named Arete who was a competitor and champion in the 1948 Olympics in England in the show jumping, ridden by General Humberto Mariles, together they were the only double gold medal winners in the discipline.?Like the Arete horse, with the same passion and strength we make Arette Tequila … “Premium de los Tequilas”.
Factory history
Our “EL LLANO” distillery, is one of the oldest in the region that still produces tequila, is located in the heart of the magical town on the banks of the Tequila volcano and is administered by the brothers Jaime and Eduardo Orendain, descendants of one of the most recognized families in the Tequila industry.
“In our distillery we use the extraordinary water from the Tequila volcano springs.”
PRODUCTION- estate grown agaves are slowly cooked in autoclave ovens at 120? C for 15 hours, then rested for another 15 hours in a 14 ton stainless steel autoclave.?(SEE ABOVE- unloading of cooked agave). Next up is shredder roller milling followed by fermentation in 19,000 Liter stainless fermentation tanks for 4 days with natural house yeast that Arette conserves and reproduces naturally, and according to them-?without the use of any chemicals or accelerators during fermentation.?El Llano has different types of fermentation tanks- (SEE ABOVE), but?uses only stainless steel for the ‘Classic’ line.?It is?double distilled in small batches in SS pot stills with copper coils for both distillations and carbon filtered right after distillation.?Arette told me?they cut heads and tails in distillation, but not as much?on the ‘Classic’ line, and?that may be why I like it so much, with a less sweet and smooth profile.?All of the water used is from the wellsprings of the Tequila volcano,?which adds to the mineral presence.?All barrels are?‘used American bourbon barrels’?for the ‘Classic’ aged expressions,?from Brown Forman and Four Roses.?According to Arette,?the Reposado and Anejo are blended, with no coloring added to balance the barrels before bottling. The ‘Classic’ Reposado rests 5 months while the Anejo ages one year.
