El Pintor Tequila Blanco (Tahona) is aged for ~9 months in new French oak barrels from the forests of Allier, France, directly from Nadalie Cooperage. Only two barrels of 250 liters each are filled for each batch, making this tiny production a truly rare find.

For the blanco production, Guillermo uses a unique process after brick oven cooking the agave to crush ~25% using tahona method and the other 75% via mechanical mill with centrifugal force to avoid ripping the agave which can happen in a standard mill.

Fermentation is done in a single tank by batch without temperature control, inoculated with both indigenous yeast from the air and with a swab of the production agave after harvest; lasting three days and with the bagasse, or leftover agave fibers, from the tahona mill crushed agave included.