Five generations of the Orendain family have made tequila in Jalisco's Tequila Valley since the 1900s. The Artesanal line represents their most traditional production: 100% Blue Weber agave cooked 15 hours in brick ovens (not modern autoclaves), fermented with a proprietary yeast in original cement vats, and double pot-distilled. The Añejo Suave rests 20 months in ex-bourbon barrels, developing smoothness without losing agave character. No additives—no glycerol, caramel, or oak extract. This is tequila made the hard way, by people who've been doing it for over a century.