Tequila ArteNOM Selecciones are where Mastery meets Provenance. ArteNOM isn’t a brand, it’s a curator’s touch. Each bottle is a rare, hand-selected expression from Jalisco’s most revered Tequila distillers, chosen not by marketing teams, but by taste, tradition, and technical brilliance.

This is the first collection of its kind with one extraordinary tequila from each of Jalisco’s legendary towns, crafted by the artisans themselves, not commissioned or altered. Each release showcases unfiltered terroir and technique, bottled with full transparency. No blends. No shortcuts. Just the pinnacle of agave craftsmanship, distiller by distiller, town by town.

Tequila ArteNOM Selección de 1123 is considered a valley distillery, however the valley it still high from an altitude perspective. What the valley produces a lower-brix agave, the signature lowland tequila style: earthy, vegetal, herbaceous, and slightly peppery note always shine through. Once the blanco tequila is produced, this selection sees barrel-conditioning for 21-28 days in casks that previously aged brandy, then mezcal. Unique and delicious is an understatement and homage to the historic and early 1900’s production techniques that are far obselete in todays industrial Tequila world.

Roasted pineapple and warm butter rise first, wrapped in a swirl of baking spices, cinnamon, clove, and nutmeg. Smoked pepper adds a savory edge, while fresh cider notes lend brightness and lift. The nose is rich, layered, and unmistakably Cascahuín.

Viscous and warming, with a burst of hot cinnamon and cracked black pepper. Sweet potato and vanilla bring earthy sweetness, while hints of licorice and almond add intrigue. A touch of hardwood smoke lingers on the finish, grounding the spice and sweetness in a savory frame.

Tequila ArteNOM Selección de 1123 Blanco Histórico comes from the Valley elevation growing region, still 1280m above see level. The mature agave’s are selected, (24 brix) halved & quartered (cogollo-removed), agave steam-roasted without pressure in brick kiln ovens for 30hrs A 6hr pre-roast to melt-off bitters and 6hr cool-down allows for tempering of flavours. Juice extraction with gear-spindle rollermill and cement ferment with fibres.

Double-distilled in pot stills to approx. 56% ABV and reduced with reverseosmosis demineralized water. The last step prior to bottling is a conditioning of 21-28 days in casks that previously aged brandy, then mezcal from Oaxaca. These barrels are transported to Cascahuin to rest the liquid which is ultimately bottled at 43% ABV for your drinking pleasure.