| Distillery La Alteña, a 15 min drive from the town of Arandas, is a family owned production plant that spans over 3 generations. Traditional methods are still employed in every stage of processing which result in tequilas that represent the agave of the region and their over 75 year old house yeast culture. They have proved themselves in maintaining a high quality product profile, which has attracted interest of other producers to utilise their skills to process select agave and release these specialties under different labels. | |
| Master Distiller: | Carlos Camarena |
| Location: | Arandas, Jalisco |
| Nom: | 1139 |
| Elevation: | ~ 1800m |
| Oven: | Stone/brick, steam 36 hours |
| Milling: | Shredder/roller |
| Fermentation: | Open wooden vats, 7-10 days |
| Distillation: | Copper alembics, double distilled |
| Distillery La Alteña, a 15 min drive from the town of Arandas, is a family owned production plant that spans over 3 generations. Traditional methods are still employed in every stage of processing which result in tequilas that represent the agave of the region and their over 75 year old house yeast culture. They have proved themselves in maintaining a high quality product profile, which has attracted interest of other producers to utilise their skills to process select agave and release these specialties under different labels. | |
| Master Distiller: | Carlos Camarena |
| Location: | Arandas, Jalisco |
| Nom: | 1139 |
| Elevation: | ~ 1800m |
| Oven: | Stone/brick, steam 36 hours |
| Milling: | Shredder/roller |
| Fermentation: | Open wooden vats, 7-10 days |
| Distillation: | Copper alembics, double distilled |
| Maturation: | 4-6 months, American oak |