The redesign in 2010 really did Espolon Blanco a world of good. A slightly more rounded bottle is more appealing, and the unconventional label by US artist Steve Nobel gives the tequila a modern look. In terms of quality, however, nothing has changed about Espolon Blanco. It is still produced using the same artisanal methods as in the late 1990s, when Ramon G. Valdes – long before the rapid growth of the spirits market – founded his tequila brand.

You often hear about artisanal production methods with a ‘love of detail’, but unfortunately these claims are often empty. Espolon, on the other hand, truly embraces craftsmanship and gives its distillate what it needs most: time. First, the hearts of the blue Weber agave are cooked for just under 22 hours before being crushed and placed in the still. The distillation process also takes an above-average amount of time – five hours – to extract the essence of the tequila.

This patience pays off. Both the Blanco and the Reposado reward producers and connoisseurs alike with a rich, complex and authentic flavour.