Los Arango tequila is made exclusively from the ancient blue weber agave plant, harvested after 8 to 12 years of growth in Guanajuato, Mexico. After 38 hours of slow cooking in adobe clay ovens followed by a 12 hour rest, we ferment our tequila using a specialty strain of yeast developed in-house. Then we utilize the Charentais double distillation method to make each small batch of Los Arango tequila in the traditional way. Finally, each batch is bottled in blown glass in the same location it was made and finished by hand, resulting in a one-of-a-kind bottle of tequila that reflects the unique factors of its time and place.