Orendain

The Orendain family has been involved in tequila production for many decades; their historic distillery, known as La Mexicana, is reported as operating since 1926. In the 1990s the family developed special reserves that led to the commercialization of premium expressions such as Gran Orendain. Over time the group has consolidated several brands including Gran Orendain, Orendain, Ollitas and Batanga.

Combining artisanal tradition and quality control: respect for blue agave plantations, attention to traditional practices (jimadores, slow cooking in brick ovens) and integrated management of the production process to obtain expressive and consistent tequilas.

Tequila region, Jalisco (Mexico). The listed headquarters/contact is in Zapopan (Jalisco) and the company works with agaves cultivated in the Tequila area.

Gran Orendain and other expressions have received international recognition: examples listed on the website include Grand Gold (Spirits Selection, Brussels 2015), Double Gold (San Francisco World Spirits Competition 2016) and recent awards at the TAG Global Spirits Awards and the International Wine & Spirits Competition (2022–2024) for various expressions.

Cultivation and harvesting of blue agave (Agave tequilana Weber), slow cooking in brick ovens, extraction with a roller mill with repeated pressings, fermentation in stainless steel tanks with endemic yeasts, two-stage distillation (initial distillation and rectification up to about 55% vol. to obtain the Blanco). The Ollitas brand employs a triple distillation. Ageing in American white oak ex-bourbon barrels; bottling under hygienic and quality control procedures.

Two-stage process (first distillation to obtain a liquid around 20% vol., then rectification/second distillation up to about 55% vol. for the Blanco); use of traditional stills (copper stills are cited for some expressions) and triple distillation for the Ollitas brand.

Ageing in American white oak ex-bourbon barrels. Declared times on the site vary by category: reposado (2 to 11 months), añejo (12–35 months), extra añejo (over 36 months); specific examples: Gran Orendain Reposado ~8 months, Añejo ~18 months, Extra Añejo 3 years (36 months) and 7 years (84 months).