Arette
In the historic town of Tequila, Mexico, Arette carries a heartbeat that started in 1900, when the Orendain family founded the El Llano distillery—celebrated with its 125th anniversary in 2025. The Arette label arrived in 1986, named for “Arete,” the Olympic horse of 1948, a quiet reminder that pride here is inherited, not invented. Cooking is done in brick ovens, with tahona crushing and open‑air concrete fermentation used for the most traditional lots, followed by double distillation that keeps the agave line sharply drawn.
Blanco stays crisp and mineral, Reposado rests for months in ex‑whiskey barrels and layers vanilla and baking spice over the piña, and Añejo—up to around 20 months—turns darker without letting oak take over. Extra Añejo can sleep four years or more when the house wants depth over speed. NOM 1109 on the bottle is the origin code behind the name, made for slow sipping or a Paloma with unusual elegance.Arette
In the historic town of Tequila, Mexico, Arette carries a heartbeat that started in 1900, when the Orendain family founded the El Llano distillery—celebrated with its 125th anniversary in 2025. The Arette label arrived in 1986, named for “Arete,” the Olympic horse of 1948, a quiet reminder that pride here is inherited, not invented. Cooking is done in brick ovens, with tahona crushing and open‑air concrete fermentation used for the most traditional lots, followed by double distillation that keeps the agave line sharply drawn.
Blanco stays crisp and mineral, Reposado rests for months in ex‑whiskey barrels and layers vanilla and baking spice over the piña, and Añejo—up to around 20 months—turns darker without letting oak take over. Extra Añejo can sleep four years or more when the house wants depth over speed. NOM 1109 on the bottle is the origin code behind the name, made for slow sipping or a Paloma with unusual elegance.
