Review: Cantinero Blanco Tequila
Cantinero Blanco Tequila was released in the US in 2018. It has been available for some time in Mexico. Cantinero is produced at Tequila Orendain de Jalisco, and named for the distilleries founder, Don Eduardo Orendain’s beloved bull. An image of the bull is embossed on the bottle. It is made from 100% Weber Blue Tequilana agave, estate grown and hand harvested and trimmed at its flavor peak. The agave is split in half and cooked for 18 hours at temperatures up to 105C. The pina’s are shredded to extract the juice and then fermented with yeast for 72 hours before a double distillation. It pours to what appears to be a lightly barrel aged color, although I’ve found no information as to if, or how long the tequila is matured. The aroma is agave, cooked cabbage, vanilla, and orange citrus. The sweet vanilla agave entry is joined by citrus building to a bright orange peak. It fades with vanilla and caramel. The finish is semidry and oily, with a warm peppery sting, mineral, and orange agave taste. Cantinero Blanco Tequila may not pack enough agave taste for some, but I enjoyed the flavor profile as much as I enjoyed the $20 price tag.
Toro Bravo
1.5 Oz. Cantinero Blanco Tequila
.25 Oz. Kalore Coffee Flavored Liqueur
Serve in an Ice Filled Rocks Glass
NOM: 1110
Region: Highlands
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Score: 91
Award: Gold Medal