Art of Tequila

Preserving traditional, time-honored craftsmanship

Transcending Blue Agave

1. Highlands Blue Agave

All tequilas begin with Blue Agave plants, but not all of them are created equal. The taste and flavor of tequila are strongly influenced by the area where Blue Agaves are grown.

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2. Harvesting

Harvesting of Blue Agave remains a manual effort, unchanged by modern technologies. The men who harvest it, the "jimadores", usually possess generations of knowledge about the plants.

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3. Slow Cooking

We slowly bake our agaves piñas in traditional stone ovens called “hornos”. This method ensures that cooked agave hearts are sweet and juicy.

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4. Shredding

At this stage of production process, the juices are extracted from the cooked agave piñas.

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5. Fermenting

To achieve complex fruity flavors, the slow natural fermentation is a must. During this unhurried process, the flavor sugar are being transformed into alcohol.

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6. Distilling

The best tequilas are double distilled in small copper pot stills and that is exactly how we do it.

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7. Blanco

Arrogante Blanco tequila is a result of the second distillation round and to preserve the pure, unadulterated Blue Agave flavors we bottle it fresh from the still.

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8. Reposado

To transform Arrogante Blanco tequila into "reposado" it must be aged in wooden casks. During its interaction with wood, alcohol mellows and tequila acquires light golden color and subtle vanilla and caramel notes.

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9. Anejo

Arrogante Anejo rests in American white oak barrels for 18 months. A result is a perfect marriage of baked Agave and wood in ultra smooth liquor, rich in butterscotch and caramel notes.

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ARROGANTE tequila is available at your favorite restaurants, bars and retailers of fine spirits.

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