Gran Orendain || Tequila of the Week at Hot Tamale Darwin


Gran Orendain || Tequila of the Week at Hot Tamale Darwin

GRAN ORENDAIN – TEQUILA OF THE WEEK

What is Tequila of the Week?

Tequila of the Week is about showcasing a tequila we love and giving our guests an experience to learn about it & try it. This week it is Gran Orendain.

History

The tequila family legacy begins to consolidate with Eduardo Orendain Orendain, important figure in the history of Magdalena and Tequila, since the second decade of the twentieth century founded Tequila Orendain de Jalisco, SA, continuing the family tradition since 1844. From that time, and the consolidation of the tequila industry, the name Orendain has been an important part of the tequila industry.

His descendant, Don Eduardo Orendain González, married Doña Mercedes Hernández Montano, who shared his passion for the tequila. His greatest legacy is the love and care for the field, because there grow the wonderful fruit to produce the best tequila.

The market grew very fast so he settled in the distillery La Mexicana, which still owned by the Orendain family in second direct generation.

He was founder and first president of the Regional Chamber of Tequila Industry and of The Tequila Regulatory Council where it can be found a bust of him.

The next generation has been promoting the Tequila Official Standard, the Denomination of Origin and have been founding members of the Tequila Regulatory Council.

His successors have taken the Tequila Ollitas, Gran Orendain and Puerto Vallarta, to the demanding palates not only of Mexico, but also to countries such as the United States, Canada, England, France, Germany, Italy, Spain, Korea, Japan, Hong Kong, Taiwan, Australia, Austria, New Zealand, Chile, Brazil, Colombia, Puerto Rico, Panama, San Salvador and Guatemala.

The Tequila

Knowledge of the art of tequila, the art of time, patience and our tradition, give rise to “Tequila Gran Orendain “, unique tequila, emblematic of our lineage, a tequila that can be created only by the experience and history of the Orendain family.

After years of intense study and analysis in the pursuit of perfection, the Orendain family identifies their crops from those located in “El Cerro del Tepecoste” whose natural features that provides the best conditions for the development of fully agaves to the point of optimum maturity. It is in these lands at The Tepecoste were “hijuelos” of selected agaves are planted by hand, which are maintained daily with special affection, attention and care throughout his life and up to 7 years at the point of optimum maturity; these fine 100% Agave Azul Tequilana Webber are exclusively used for the manufacture of tequila Gran Orendain.

Blanco

blanco gran orendain

Extraction: Traditional mills process.

Fermentation: Slow procedure special natural yeast strain maintained virtually unchanged for years as part of our original recipe.

Distillation: Triple distilled using traditional method in stainless steel stills.

Maturation: White oak barrels brought from France.

Agave: Agave Azul Tequilana Weber grown only on the hill of Tepecoste and selected by hand by the Orendain family at the peak of maturity.

Cooking: By traditional masonry ovens and slow cooking process and subsequent natural cooling.

Mondial de Bruxelles 2015, recognizing it as the one of the BEST TEQUILAS IN THE WORLD.

Reposado

reposado gran orendain

Extraction: Traditional mills process.

Fermentation: Slow procedure special natural yeast strain maintained virtually unchanged for years as part of our original recipe.

Distillation: Triple distilled using traditional method in stainless steel stills.

Maturation: 11 months in white oak barrels brought from France.

Agave: Agave Azul Tequilana Weber grown only on the hill of Tepecoste and selected by hand by the Orendain family at the peak of maturity.

Cooking: By traditional masonry ovens and slow cooking process and subsequent natural cooling.

Gold Medal winner at the Spirits Selection Concours Mondial de Bruxelles 2015.

Anejo

anejo gran oredain

Extraction: Traditional mills process.

Fermentation: Slow procedure special natural yeast strain maintained virtually unchanged for years as part of our original recipe.

Distillation: Triple distilled using traditional method in stainless steel stills.

Maturation: 40 months in white oak barrels brought from France.

Agave: Blue Weber Agave tequilana grown only on the hill of tepecoste and selected by hand by the Orendain family at the peak of maturity.

Cooking: By traditional masonry ovens and slow cooking process and subsequent natural cooling.

**ALL INFORMATION IS SOURCED FROM CASA ORENDAIN’S WEBSITE, CLICK HERE TO FIND OUT MORE**