IF WE DON’T GROW IT, WE DON’T USE IT.
We never purchase agave on the open market, preferring our own Blue Weber agave grown on our single family-owned in Arenal, Mexico (15 minutes from the town Tequila) in the Jalisco region. For 11 generations we’ve farmed sustainability and never use pesticides on our plants.
HAND-PLANTED. HAND PICKED.
Our agave is hand planted and matures for at least seven years before it is hand-harvested at the peak of ripeness. It’s never been our goal to grow the most agave, simply the best.
BAKE. THEN REST.
After harvest, our agave is slow roasted for 12 hours. We then rest the pinas for another 12 hours to maximize their natural sweetness.
FERMENTATION GIVES FLAVOR A HEADSTART.
After baking, the agave is crushed four times over to remove its juice. We then hand select the best of our proprietary fruit yeast for fermentation. Fruit yeast is integral to our flavor as most distillers use common bread yeast.
THE ART OF AGING.
We push the limits of distillation and aging. While others are satisfied with aging reposado two months, we age ours 11. And while most anéjos are aged 12 months, ours spend 18-30 months in a barrel until it is just right. And because convention says to stop after double distillation, we triple distill our silver.
CAPTURED IN GLASS.
When our Master Distiller deems it ready, every bottle of Arta is filled by hand. Our distinctive hand-filled and corked triangular bottle is as much a work of art as the tequila inside.