A collaboration between master distiller Carlos Camarena and tequila advocate David Suro, made at the Camarena family's La Alteña Distillery in Arandas, Jalisco—the heart of the Los Altos highlands. Estate-grown blue agave thrives in the region's iconic iron-rich crimson soil, cooked three days in brick ovens, then fermented with ambient yeast in open-air pine vats. Distilled twice in traditional copper pot stills with bagasse (agave fibers) included—a traditional technique that enhances terroir expression. Proofed to 46% ABV, higher than most blancos.