The redesign in 2010 has really done Espolon Blanco some good. A slightly more bulbous bottle looks more appealing and the unorthodox label by US artist Steve Nobel gives the tequila a modern look. However, the content of Espolon Blanco has not changed. It is still produced using the same artisanal methods as in the late 1990s, when Ramon G. Valdes founded his tequila brand long before the rapid growth of the spirits market.

We often hear about artisanal production methods with "attention to detail", unfortunately often without substance. Espolon, on the other hand, actually focuses on craftsmanship and gives its distillate what it needs most: Time. First, the hearts of the blue Weber agave are boiled for almost 22 hours before being crushed and placed in the still. The distillation process also takes an above-average amount of time - 5 hours - to extract the heart of the tequila.

This patience is rewarded. The tequilas, both the Blanco and the Reposado, reward producers and connoisseurs with a dense, versatile and original flavour.