Review: Tequila Primo 1861 Blanco

Tequila Primo 1861 is a tribute to Pedro Camarena Ramirez by Felipe Camarena.  The Camarena family co-founded the town of Arandas in 1761.  They were the first to plant blue agave in the region.  One hundred years later Pedro was born in 1861.  He founded the first tequila tavern in the region and his son co-founded Destileria el Gallito where Tequila Cazadores was produced.  Felipe Camarena build El Pandillo in 2011.  Tequila Primo 1861 is made from 100% blue agave grown in the Los Altos Region of Jalisco.  The agave is cooked with spring water steam ovens designed by Felipe Camarena to distribute the steam evenly during the first 3 hours.  The agave are steam cleaned and the bitter honeys are released.  The agave is then slow cooked for 24 hours and left in the oven to cool for an additional 24-36 hours.  The cooked agave is finely ground and crushed by a 8.5 ton mechanical tahona.  The agave juice is fermented for seven days in both wooden and stainless steel tanks.  After a double distillation Tequila Primo 1861 Blanco is bottled at a slightly higher than average, 86 proof.  El Pandillo crafts several tequila brands including Artenom Seleccion de 1579, G4, Volans, and Terralta.  They craft tequila from three water sources rain, spring, and deep well.  Tequila Primo 1861 is the only tequila produced at El Pandillo made with 100% spring water.  The aroma leads with cooked agave, mineral, cinnamon, olive and herbal notes.  Additional time brings out mint, steamed zucchini, and pepper.  The sweet agave entry is joined by citrus and herbal notes building to a cinnamon orange peak.  It fades with mineral and finishes with buttery agave, herbal agave, citrus peel, jalapeno pepper, and mint.  By bottling at 86 proof Primo 1861 Blanco has more flavor intensity than a typical 80 proof tequila, but it doesn’t have any additional heat,

NOM: 1579

Region: Highland

43% Alcohol

Grade: 92

Award: Gold Medal