Tequila Arette
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Country of Origin: Mexico
Location: Tequila Town, Jalisco Lowlands
People: Orendain Family, Owners & Distillers
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The Orendain family is one of the most historic names in tequila production, recognized as one of the original “Founding Four” alongside Cuervo, Sauza, and Herradura (Rosales). Their legacy in Tequila, Jalisco dates to the mid-19th century, with formal distilling roots established in 1900 at El Llano Distillery by Don Eduardo Orendain.
El Llano remains one of the oldest independently owned and family-run distilleries in Mexico. It was here that the Orendain family first produced Tequila Orendain, building a reputation and success that would eventually require expansion to a larger facility in the 1960s. In 1978, 4th generation brothers Eduardo and Jaime Orendain revitalized the original El Llano site, and in 1986, they launched Tequila Arette—an homage to both their family heritage and Mexican history.
The name Arette honors the legendary one-eyed horse ridden by General Humberto Mariles Cortés, who won Mexico’s first Olympic gold medals in equestrian jumping at the 1948 London Olympics. The story reflects resilience, discipline, and national pride—values the Orendain family associates closely with their work.
Today, 5th generation Eduardo Orendain Jr. and Alejandro (Alex) Orendain have joined the team. The family remains fully independent, with deep involvement in both agriculture and production. Their ownership of estate agave fields in the Tequila Valley allows for complete control over farming, ensuring harvest at optimal maturity (a luxury not afforded to those who depend on purchased agave). They only use Lowland/El Valle agaves. Lowland agave, known for its relatively high fiber and lower water content, contributes to a more structured and full-bodied tequila.
Production at El Llano balances tradition with precision. Agave for the classic range is cooked in autoclaves, while higher-end expressions utilize traditional brick ovens. The cooked agave is crushed using mechanical mills, and fermentation takes place in open-air stainless steel tanks or stone vessels. While a house cultivated yeast strain is employed, the open environment allows native yeasts to influence fermentation, adding complexity. Distillation is carried out in small batches, and all Arette tequilas are bottled without additives.