Arette (tequila) Eduardo is also a former Mayor of the town of Tequila and is the current president of the National Chamber for the Tequila Industry (CNIT). Arette's El Llano distillery operates in the original building where the Orendain family history of Tequila production began in the early 1900s. El Llano was rebuilt in 1978 and today's Arette Tequila was created in 1986. It is located in the Tequila city center and is a focal point of its history. Arette Tequila is only made from 100% Estate Agave. The Orendain brothers have always prioritized quality over quantity—they follow their grandfather’s footsteps by
Tequila fruitier-tasting tequila, while lowland agaves give the tequila an earthier flavor. Unlike other tequila production steps, fermentation is one of the few steps out of the control of human beings. Fermentation is the conversion of sugars and carbohydrates to alcohol through yeast in anerobic conditions, meaning that oxygen is not present during the process. Fermentation is also carried out in a non-aseptic environment which increases the bacterial activity of tequila. The participation of microorganisms from the environment (yeasts and bacteria) makes fermentation a spontaneous process which gives rise to many byproducts that contribute to the flavor and aroma of tequila.