The Camarena family have a field-to-bottle ethos, growing their agave in Arandas, in the rich mineral soil of the Jalisco Highlands. The family follows an artisanal style of production. Their agaves are slowly cooked in traditional 'hornos', crushed by a Tahona wheel and undergo an unusually long, natural fermentation process.
The Blanco is full of rich character, complexity and flavours, displaying clean mineral notes from the agaves with green pepper, spices, apple and earthy notes with a sweet roasted agave finish.