Review: Tequila Artenom Seleccion de 1079 Blanco
Tequila Artenom Seleccion de 1079 Blanco was introduced in 2011. When Distillery 1079 was sold the new owners filed for a new NOM and were given 1580. The name on the bottle was changed to reflect the new NOM. I’m told the flavor profile also changed. I hope to find a bottle of Artenom Seleccion de 1580 so I can compare the two myself. The Artenom brand produces a Blanco, Reposado, and Anejo from different distilleries. Those distilleries can change and the current line up includes two Blanco’s, one from NOM 1549, and another from 1579. A reposado from NOM 1414, and a anejo from NOM 1146. Tequila Artenom 1079 was crafted at an elevation of 6920, in Jesus-Maria, at the tequila distillery with the highest elevation. Read more 
Review: Milagro Select Barrel Reserve Silver Tequila
Milagro Select Barrel Reserve Silver Tequila is one of seven tequilas currently produced at Tequilera Milagro. The Milagro brand was launched in 1998 by Danny Schneeweiss and Moy Guindi. They selected Pedro Juarez, a Master Distiller with 35 years of experience to help craft their tequila. Everything about Milagro Select Barrel Reserve Silver Tequila appears special. From the hand blown glass pina in the bottom of the bottle, to the genuine cork top. Even the way it sounds poured through the long neck of the hollow bottomed bottle into my glass. The tequila is made from 100% estate grown agave. It is double distilled and aged for 30 days in oak barrels. Lets see if Milagro Select Barrel Reserve Silver Tequila lives up to the hype. Read more
Review: Tromba Blanco Tequila
Tromba Blanco Tequila was created by Marco Cedano, the original Master Distiller for Don Julio. Tromba is named for the big spring rains that soak the soil and nourish the agave. Tromba was launched in 2010 and it is small batch distilled at Casa Tequilera de Arandas. While this is a contract production distillery, Marco and his son Rodrigo have complete control over the entire production process. Tromba is made from 100% blue agave grown on estates owned by Don Ruben Gonzalez at an altitude of 5090 feet for 7-12 years. The pinas weighing between 40-70 kilograms are quartered and then steam baked in autoclave ovens and fermented in open air tanks. Tromba Blanco is double distilled and bottled unaged. Their Reposado and Anejo expressions are aged in previously used Jack Daniels barrels. Read more
Review: Tequila Ocho Single Estate Plata 2009
Tequila Ocho Single Estate Plata 2009 was produced as a collaboration between Thomas Estes and Carlos Camarena. To understand the significance of this tequila one must first understand the concept of terroir. Terroir is a French term that is defined as the set of all environmental factors that affect a particular crop. Those factors include soil, climate, sunlight, and topography. Terroir is the basis of the French wine appellation d’origine controlee system. Terroir has been used to differentiate coffee, tobacco, and yes even marajuana. By crafting tequila with agave grown from a different Highland Estate each year, and employing the same production methods, Tequila Ocho hopes to prove tequila terroir is more than the black and white Highland and Lowland designation currently used. The 2009 bottling comes from the Las Pomez Estate located 2055 meters above sea level. Once harvested the pina’s are cooked in brick ovens around 80-85 degrees celcius for 48 hours. The juice that results from the first 8 hours of cooking is discarded because of its bitter taste. The cooked Pina’s sit in the oven for another 24 hours before they are transferred to the mill where the agave is squeezed to separate the juices from fibers. The juice is fermented in small 3000 liter open wooden vats made of pine for 4-5 days. The first distillation is in a 3500 liter stainless steel pot still. The second occurs in a 300 liter copper pot still. This is done slowly at low temperatures. The copper material of the second still imparts a special mouth feel and flavor. Read more
Review: Tequila Cabeza Blanco
Tequila Cabeza Blanco is one of four spirits The 86 Co. introduced September 2012. The other three spirits include Ford Gin, Cana Brava Rum, and Aylesbury Duck Vodka. The 86 Co. works with some of the best distillers and distilleries to create these spirits. Tequila Cabeza is produced at El Ranchito Distillery. This is the distillery that also produces Chamucos, Manana, and Pura Vida tequila. The Vivanco Family founded this distillery in 1994. The single estate grown agave are grown on their 800 acre mountainside field without pesticides for 7-9 years. They are hand extracted when their sugar content is from 23-28%. The pinas are slow cooked in brick ovens for 24 hours at 100 degrees Celsius, and left to cool for 24 hours before they are shredded to extract the juice. The juice is fermented in copper tanks with Champaign yeast for ten days. This fermentation is done in the winter to bring out more fruit characteristics from the agave. The fermented agave is then distilled in two separate copper pot stills. Distilled natural spring water is blended with the tequila after distillation to reduce to 86 proof. The tequila is then rested in stainless steel tanks for 60 days before bottling. Read more
Review: Herencia Mexicana Blanco Tequila
Herencia Mexicana Blanco Tequila is made with 100% blue agave grown for 3 years, and then replanted within the hacienda for 6-7 more years. Once extracted the pinas are split in half and then slow cooked in a traditional adobe brick oven for 48 hours. After baking, the agave hearts are left to cool for 36 hours. The pinas are then shredded and the juice extracted and fermented for 72 hours. After a double distillation in rustic copper stills, the tequila is rested in stainless steel tanks before bottling at 80 proof. Read more
Review: Republic Organic Plata Tequila
Republic Organic Plata Tequila was introduced July 2009. Unlike most spirits, Republic Tequila was developed after the bottle was designed. Texas businessman Tom Nall partnered with tequila imported Ken Mackenzie to create the Republic brand. They selected Cia Tequilera La Quemada and their master distiller Sebastian Melendrez to create the tequila. The 100% blue agave is organic and sourced from an estate owned by Melendrez and his sister. The agave is slow cooked in traditional stone ovens and then mechanically shredded to extract the juice. The juice is fermented with a proprietary yeast and distilled in small batches. Once distilled the tequila rests for 3-5 days before bottling in a State of Texas shaped bottle. Read more
Review: Blue Head Blanco Tequila
Blue Head Tequila is produced by Tequilera Las Juntas. This distillery makes several brands including Condigo 1530, Tequila 5150, and El Jefe. Blue Head is named for the Purepecha Highland Tribes of Mexico. The Purepecha Tribe was one of the major empires of the Pre-Columbian Era. They were never defeated by the Aztecs due to their knowledge of metallurgy and superior weaponry. Blue Head is fermented in stainless steel tanks and double distilled in stainless steel stills. Read more
Review: Toro de Lidia Blanco Tequila
Toro de Lidia Blanco tequila is crafted at Rivesca S.A.de C.V, the same distillery that creates the Don Modesto line of tequila. A Toro de Lidia is the thoroughbred of bulls used in bullfighting. It is made with 100% blue agave grown in the Lowland region on land irrigated with water from the natural springs of the Tequila Volcano. After the agaves have been slow roasted in stone ovens the juice is extracted, fermented, and double distilled in stainless steel pot stills, and then oxygenated and chilled to 4 degrees centigrade before filtering through activated carbon filters. Read more
Review: Cielo Silver Tequila
Cielo Silver Tequila was introduced in 2008. I believe the official name is El Diamante Del Cielo, Diamond of the sky, but everything, from their webpage to their Facebook is shortened to Cielo, so that’s what I will use. Cielo is made from hand selected 100% blue agave at the same distillery that creates Kirkland and Kah Tequila. Once the agave pinas arrive at the distillery they are steam cooked to release the nectar. After fermenting the tequila is triple distilled and estate bottled to ensure freshness. Read more