Production is based on 100% agave and deep-well water, with Arette split into Clásico and Artesanal ranges. The Artesanal line uses brick oven cooking, open-air concrete fermentation and double distillation in copper-coil pot stills, while the Clásico range uses autoclave cooking and stainless steel fermentation for a cleaner, more direct style. The wider range includes Blanco, Reposado, Añejo, Suave and Gran Clase expressions, showing both everyday and more traditional small-batch sides of the brand.
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