Arette Tequila is not only made at one of the oldest distilleries in the region, but it’s also named after a horse that won an Olympic gold medal in 1948. Two awesome facts, straight off the bat. The spirit is made from 100% estate-grown blue weber agave and water from the springs of the nearby volcano, through a process that has been handed down through several generations of the Orendain family. After the agave is harvested the piñas are cooked in a modern pressure-cooker style autoclave cooker, before being crushed in a mechanical mill. Both cultivated and wild yeast strains are used in the open-air tank fermentation process, then the Tequila is twice-distilled in small batches using steel pot stills at the El Llano distillery. It’s then transferred to steel tanks before being bottled as Arette’s signature Blanco.