ORENDAIN
Produced with steel fermentation using indigenous yeasts, Orendain tequila goes through triple distillation and slow cooking for 48 hours in Masonry ovens.
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Produced with steel fermentation using indigenous yeasts, Orendain tequila goes through triple distillation and slow cooking for 48 hours in Masonry ovens.
From the fertile Jalisco, Mexico, comes Destilería Orendain, a pillar of tradition in the production of Tequila since 1926. It is still 100% family-run with the third generation.
All production is obtained with agave grown in the property’s fields.
STYLISTIC
Tequila is made with blue agave that takes 6 to 8 years to mature before it can be harvested. In Orendain, they use blue agave from the Tequila Valley, with mineral-rich soils, nourished by the remains of an ancient, now extinct volcano, Volcán de Tequila.
