Estate grown agaves are slowly cooked in autoclave ovens at 120° C for 15 hours, then rested for another 15 hours in a 14-ton stainless steel autoclave. Next is shredder roller milling, followed by fermentation in 19,000-liter stainless fermentation tanks for 4 days with natural house yeast that Arette conserves and reproduces naturally. It is then double distilled in small batches. All water used in the process is from wellsprings of the Tequila volcano. All barrels are used American bourbon barrels.