The redesign in 2010 has really done the Espolon Blanco 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
they are 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 taste.