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Tequila Arette Reposado

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Tequila Arette is one of the best premium Tequilas in Mexico, made with 100% agave, produced at the historic El Llano Distillery in Tequila, Jalisco.

Fermented agave juice, called “mosto muerto”, is pumped into Pot Stills for a double distillation, becoming first “ordinario” and then finally tequila.  The Arette Reposados is then obtained by leaving the Blanco Tequila to rest in used oak barrels for 6 months, resulting in a superbly smooth drink that will delight Tequila fans.


ABV 40%

Producer Profile

The Tequila Arette Distillery "EL LLANO", is one of the oldest in the Mexican region that still produces tequila, located in the heart of a magical town on the shores of the Tequila volcano. 

The masters distillers Eduardo and Jaime Orendain, grandsons of Don Eduardo, represent the fifth generation producing tequila. Eduardo is also a former Mayor of the town of Tequila and is the current president of the National Chamber for the Tequila Industry (CNIT).

Arette's El Llano distillery operates in the original building where the Orendain family history of Tequila production began in the early 1900s. El Llano was rebuilt in 1978 and today's Arette Tequila was created in 1986. It is located in the Tequila city center and is a focal point of its history.

Production Process

It takes the Arette estate grown agaves 8-10 years to reach full maturity: During this time they grow and absorb the volcanic minerals accumulated over centuries in the Valley of Tequila, Jalisco.

The agave piñas are hand loaded onto mules and then into trucks that will take them to the distillery. The average weight of a “piña” is about 30 to 40 Kg.

At “El Llano” distillery the agaves are cut in half and put into a slow cooking process, in stainless steel ovens, for 15 hours at a temperature of 120°C (248°F). The agave juice called “Mosto” is put into fermenters, large open vats, for 4 days.

The fermented agave juice, called “mosto muerto”, is then pumped into Pot Stills for a double distillation, becoming first “ordinario” and then finally tequila.

The Reposados is obtained by leaving the Blanco Tequila to rest in used oak barrels for 6 months.

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