Brand Profile | Tequila · 100% Blue Weber Agave · Lowlands (El Arenal), Jalisco · Corporación Ansán, S.A. de C.V. (NOM 1360)

Arta comes from a single family estate in El Arenal, in the Valles (Lowlands) of Jalisco, widely considered the birthplace of tequila. The family behind it has worked the land for eleven generations, and the tequila itself is overseen by third-generation master distiller Angel Gonzalez.

Everything happens on the one estate, from growing the agave through to hand-bottling. Arta leans into organic, additive-free production, a straightforward approach that lets the agave do most of the work.

Arta's story starts with the land, not a marketing brief. Eleven generations of the same ranching family have worked the estate in El Arenal, in the heart of the Lowlands, and tequila production stayed a family affair long before the brand carried a name for export.

The Extra Añejo is where Arta has made its name internationally, picking up a Silver Medal at the San Francisco World Spirits Competition in both 2015 and 2017, plus a 20-out-of-20 score from Dr. Jamie Villalobos, founder of the Mexican Academy of Tequila Tasters. That triple-barrel ageing, oak into cognac into sherry, is a proper point of difference in a category where most Extra Añejos stick to one wood.

The estate is the whole story here. One family, one property, agave grown and cooked and distilled without the tequila changing hands. That kind of control is rare, and it shows up as consistency across the range.

• 100% Blue Weber agave, grown on a single family estate in El Arenal
• Eleven generations of the same ranching family behind the land
• Organic, additive-free production
• Triple distilled for a cleaner, softer spirit
• Hand-bottled in Arta's signature triangle bottle
• An Extra Añejo aged across oak, cognac, and sherry casks, with San Francisco World Spirits medals to back it up

If you want a Lowland tequila where the family actually farms the agave, and an Extra Añejo worth setting aside for a proper occasion, Arta is worth the pour.

A traditional, estate-first process. Same base for the whole range, aged differently from there.

• Agave: 100% Blue Weber, grown and harvested on the family's own estate in El Arenal
• Cooking: Slow-cooked to release the sugars before fermentation
• Fermentation & Distillation: Triple distilled on site
• Bottling: Hand-bottled in Arta's signature triangle bottle
• Ageing: Silver, unaged. Reposado and Añejo rested in 180-litre Kentucky bourbon American white oak. Extra Añejo aged five years across American oak, French cognac, and Spanish sherry casks.

Family-grown agave, a slow process, and no shortcuts on the ageing. That's what Arta is built on.