A DEEP-ROOTED HISTORY
The Orendain name has been associated with the tequila industry since 1840. In the 1920s, when Don Eduardo Orendain began to establish relationships with other leading tequila-producing families he decided to start his own distillery, founding Casa Orendain in 1926. He was the founder and first president of the Regional Chamber of the Tequila Industry and the Tequila Regulatory Council. Later, the names Orendain, Sauza, Beckmann (Cuervo), and Romo (Herradura) would be recognized as the four founding families of the modern tequila industry.
HARVESTING
We have high expectations when it comes to the quality of agave we use, which means letting the plants fully mature prior to harvesting. The average age of agave plants used in Batanga Tequila is between 5 – 6 years. Not all makers are patient enough, because time is money, but when you allow the agave plant to fully mature, you ensure a depth of flavor that rivals all others.
COOKING
We’re proud to produce Batanga Tequila with 100% blue Weber agave that is slowly cooked for 72 hours in traditional brick ovens. It takes much more time than an autoclave or diffuser would, but ensures the finest traditional tequila profile that we strive for.
MILLING & SUSTAINABILITY
Based on the large volume that Casa Orendain produces, they use a roller mill to crush the cooked agave. All excess fibers are then recycled back into the fields as a natural way to enrich the fields.
FERMENTATION
The fermentation process plays an important role in the development of the aromatic profile of the tequila, as well as its flavor and body. Experts in their craft, Destilería Orendain uses its own proprietary yeast that helps achieve its unique taste and aromas when the mosto is slowly fermented in open tanks for up to 36 hours.
DISTILLING
Batanga is double-distilled, in pot stills made of copper and steel. In the initial stage, all the alcohol is extracted, and sulfurous compounds are scrubbed away. The liquid produced is called ordinario and several runs are collected before the second distillation can begin. Next the liquid is loaded back into our stills, and it’s in here that real artistry lies. Our distillers shape and sculpt the tequila in the direction of the exceptionally smooth and bright flavor profile we strive for. In our opinion, a well-crafted tequila does not require additives or blenders. This is why Batanga will only ever be made with four ingredients – water, agave, yeast and passion. The time and effort we put into each means that we have no need for anything else.
BARREL AGING
Batanga Tequila Reposado is aged for a minimum of 4-6 months in American oak barrels, which is double the minimum required time to be categorized as a reposado. The extended aging process imparts and enhances the flavor profile of the liquid. The final age is determined by our Master Distiller, once her vision for the tequila has been achieved.
MASTER DISTILLER & VP OF OPERATIONS
An expert in tequila making, Lorena Diaz, with more than 23 years in the industry, manages and coordinates the agave field operations, as well as processing, distilling, bottling, and all distillery logistics for Destilería Orendain. Lorena, one of the few women in the male-dominated tequila industry for years, has earned respect as a goal-oriented woman and leader of high-performance teams, always focused on transforming the organization towards a culture of manufacturing excellence.
"I developed a passion for tequila that goes beyond the tequila business. Mastering the ingredients and knowing the transformation processes to reach a special smell and taste is wonderful. A big part of choosing this profession was wanting to share my passion for Mexico and tequila with others and show the world what a great tequila drinking experience can be." - Lorena Diaz