The front of the bottle Arette Artesanal Suave Añejo

Arette Artesanal Suave Añejo, 70cl 38 %

”A challenging nutty flavor Añejo” 
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An Añejo where distillation, fermentation and aging all push up the quality.
  • Category:
  • SKU: 10005
Facts
  • Brand Arette Artesanal Suave
  • Distillery Name Destilleria El Llano
  • Class Tequila 100 % Agave
  • Alcoholic grade 38 %
  • Content 70 cl
  • Country distilled México
  • Country bottled México
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Color, aromas and taste.
Color
  • color
    Deep Gold
    Deep Gold
Aromas
  • Cooked Agave
    Cooked Agave
  • Pepper
    Pepper
  • Honeydew
    Honeydew
  • Butterines
    Butteriness
  • Cask/Oak barrel
    Cask/Oak barrel
  • Dark chocolate
    Dark chocolate
  • Candied lemon peel
    Candied lemon peel
Taste
  • Bitterness Intensity: 20.00%
    Bitterness
  • Sourness Intensity: 10.00%
    Sourness
  • Umami Intensity: 10.00%
    Umami
  • Sweetness Intensity: 40.00%
    Sweetness
  • Saltiness Intensity: 20.00%
    Saltiness
Food pairings
  • Beef Barbeque
    Beef
  • lamb
    Lamb
  • chicken
    Chicken
  • Vegetables
    Vegetables
  • Chocolate desserts
    Chocolate desserts
  • Baked fruits
    Baked fruits
  • Churros
    Churros

Pale amber brown. Citrus scented, dried grass and hints of dried exotic fruits, including almonds and walnuts and vanilla. A long finish with a clear manifest of black pepper. A very elegant and complex Añejo definitely should appeal to those who love the softer and more elegant malt.

cocktail Best enjoyed in Riedel tequila glass in about 18 - 20 ° C. We recommend trying it with nutty and strong chili charcuterie products, also with grilled meat and spicy cheese. 

Brand and creators
Jaime Orendain and Eduardo Orendain in the fields
Jaime Orendain and Eduardo Orendain in the fields
The front of the Llano Distillery
The front of the Llano Distillery
Eduardo Orendain Sr. and Jr., two generations
Eduardo Orendain Sr. and Jr., two generations
Small batch hand-crafted tequila 100% Agave - Family owned for 5 Generations Distillery "El Llano" since 1900 creates the Tequila Arette named after Humberto Mariles' horse, with which he competed at the 1948 London Olympics wining both individual and team show jumping events in 1948. Tequila Arette has become a favorite among Mixologists around the world because its unique flavours, truthfullnes to the original recipe and still afordable price and unique aromas of the more aged tequilas.
Production details
The agave used in the production of this tequila is exclusively cultivated in fields of the outskirts of the Tequila town (most other tequilas available on the European market are either made of agave from several towns within Jalisco, especially around Los Altos). This agave has relatively high fiber content and low water content, which often adds aromas of citrus and herbs.
COLOR
Artwork Tequilana Weber Blue
  • FIELD LOCATION
    Tequila, Jalisco
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
  • DISTILLERY LOCATION
    Tequila JaliscoJalisco
  • NOM
    1109
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The Jima in the beautiful fields
The Jima in the beautiful fields
The proces from the oven to the Milling
The proces from the oven to the Milling
Waiting for the oven in Tequila Arette
Waiting for the oven in Tequila Arette
Milling the Agaves of Arette
Milling the Agaves of Arette
The Fields in El Llano Distillery
The Fields in El Llano Distillery
La Jima in El Llano Fields
La Jima in El Llano Fields
Inside the Arette Autoclave
Inside the Arette Autoclave
The beautiful view in El Llano Fields
The beautiful view in El Llano Fields
The Distillation Process in El Llano
The Distillation Process in El Llano
Arette Suave Añejo Aging
Arette Suave Añejo Aging
The fermentation process of Arette Suave
The fermentation process of Arette Suave
The brick oven for the Arette Suave cooking
The brick oven for the Arette Suave cooking
The straight agaves in Tequila Arette
The straight agaves in Tequila Arette
The hard work of the donkey at the fields
The hard work of the donkey at the fields

Manufacturing and aging

The agave is cooked in a pressure cooker, which enhances aromas from the raw agave. It has been aged for eighteen months in barrels previously used for aging bourbon and whiskey.
Plantation Type
Plantation Type
Cooking
Cooking
Brick oven
Milling
Milling
Mechanical mill
Fermentation Container
Fermentation Container
Concrete bassins
Fermentation Method
Fermentation Method
Liquid, Added Own yeast culture
Distillation
Distillation
Stainless Steel/Copper Pot Still
Intermediate Storage
Intermediate Storage
Ageing
Ageing
Dilution
Dilution
Own well
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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