The design overhaul in 2010 really did Espolon Blanco good. A slightly more bulbous bottle looks more appealing, and the unconventional label by US artist Steve Noble gives the tequila a modern look. However, the contents of Espolon Blanco have not changed. It is still produced using the same artisanal methods as in the late nineties, when Ramon G. Valdes – long before the rapid growth of the spirits market – founded his tequila brand.

Artisanal production methods with "attention to detail" are often heard, unfortunately often without substance. Espolon, however, actually relies on craftsmanship and gives its distillate what it needs most: time. First, the hearts of the blue Weber agave are cooked for almost 22 hours before being crushed and placed in the still. Even during the distillation process, an above-average amount of time is taken, 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 authentic taste.

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