Produced by the Orendain family, made from 100% estate-grown lowlands Agave. Arette has always prioritized quality over quantity, preserving the original artisanal practices. After 15 hours of brick oven roasting, agave are shredded and fermented with a special house yeast in the distilleries original cement vat for 6-7 days, and finally pot distilled and double-filtered before bottling. The anejo is rested in ex-bourbon barrels for 20 months. 
 
Notes:
Soft and smooth body with fantastic bouquet. Citrus, dried grass and hints of dried tropical fruits, including almonds and walnuts and vanilla. A long finish with pops of nutty black pepper.