Partida is named for Enrique Partida, a third-generation agave farmer, and launched in 2005. It is made at NOM 1502 from estate agave grown in the red volcanic soil around Amatitán, in the Tequila Valley, and harvested at six years or older. The agave is slow cooked in stainless steel autoclaves within 24 hours of harvest, fermented with natural yeast and twice distilled in small stainless steel pot stills. Maestro Tequilero José Valdez, a trained industrial engineer, ages the spirit longer than the rules require in ex-bourbon barrels. A 2018 trip to Scotland inspired his Roble Fino line, finished in ex-single malt sherry casks.