Review: Demetrio Blanco Tequila
Demetrio Blanco Tequila was introduced in 2012 by two brothers who immigrated to Kansas with their parents to escape Sri Lanka’s civil war in the 1980’s. Demetrio is named for the original owner of the single estate plantation where the agave is sourced from. After over 40 years of making many great tequilas Don Demetrio decided he wanted to create his own masterpiece. After perfecting the formula he passed away. His grandson felt passionate about continuing the dream by making this tequila available to the world. Demetrio Blanco tequila is made from 100% estate grown blue agave and is double distilled in stainless steel stills. Read more 
Review: Chaya Silver Tequila
Chaya Silver Tequila was introduced by Albert Berentsen in 2005. Albert was once the President of Kahlua S.A. and he also once owner the Kamora Coffee Liqueur brand. I picked up my bottle a couple of years ago and while the website listed on the back of the bottle is no longer active, Chaya Silver Tequila is still available online from several retailers. The tequila is double distilled, and lets be honest I bought this tequila because I liked the bottle. Read more
Review: Ambhar Plata Tequila
Ambhar Plata Tequila was released in 2010. It is made with a blend of 100% blue agave grown in both the Lowlands and Highlands. Once harvested each agave is cut into 6-8 pieces, and then slow roasted in a stainless steel autoclave. After the agave is cooled the juice is extracted and then fermented in stainless steel tanks with yeast strains isolated from naturally fermented cooked agave juice. The tequila is distilled in copper pot stills and rectification columns in a three step process. After distillation the agave is mellowed in stainless steel tanks for 60 days and then hand poured in virgin glass decanters molded to resemble the canteens old west cowboys used. Read more
Review: Cruz Silver Tequila
Cruz Silver Tequila was introduced in 2008. The company was formed in 2005 by ASU alums Pep and Saulo Katchner and Todd Nelson. It was originally distilled at NOM 1102, and is now made at NOM 1455. It is made with 100% estate grown Blue agave. The agave is steam cooked in brick ovens for 2 days and then cooled before the juice is extracted. After slow fermenting in open vats, the tequila is double distilled in small batches. The tequila is packaged in hand blown bottles. The glass, along with the metal cross and cap are made from recycled material. Read more
Review: Don Sergio Blanco Tequila
Don Sergio Blanco Tequila is made with 100% blue agave that is slow cooked, fermented and twice distilled. Very little information is available about this brand. If it seems like I’ve been reviewing a lot of tequila, I have. Today is Cinco de Mayo so I thought I would squeeze in a few tequila reviews. It is made at The Destiladora del Valle de Tequila. This is the same distillery that makes the Abreojos, Aeroplano, Los Azulejos, and Sparkle Donkey lines of tequila. Read more
Review: Manik Blanco Tequila
Manik Blanco Tequila is named after the Mayan God of prosperity and desire. It is made with 100% blue agave grown on a family estate in the Lowlands. After harvesting the agave is slow roasted and the juice is fermented in stainless steel vats. Manik is triple distilled and bottled at Tequila Selecto de Amatitan just outside or Guadalajara Mexico. This is the same distillery that crafts the Blue Nectar, Gran Tulum, and Metl tequila brands. Read more
Review: Campeon Silver Tequila
Campeon Silver Tequila recently changed their bottle design, but not their recipe. Campeon translates in English to Champion. Their tequila is made from 100% blue agave grown in the high altitudes of the Eastern Highlands. After harvesting, the agave is slow cooked in traditional brick ovens for 18 hours. After resting, the agave is steam cooked for another 12 hours. The juice is fermented with a proprietary yeast and double distilled in small batches in a copper pot still. Only the heart is kept with the heads and tails of each batch discarded. Campeon is distilled to 80 proof and not blended with water. This retains the full agave flavor. Read more
Review: El Mayor Blanco Tequila
El Mayor Blanco Tequila was introduced in 2005. It is made from 100% blue agave grown on the Gonzalez family estate. The Gonzalez family has been growing and distilling tequila for four generations. El Mayor is crafted by Rodolfo Gonzalez with hand selected and harvested agave grown for at least 7 years. The agave is chopped and slow cooked for 24 hours using stainless steel autoclaves. The steamed agaves are pressed by a millstone to extract the juice that is fermented with a proprietary yeast in stainless steel vats. A double distillation in copper lined pot stills follows. Each bottle is rinsed with tequila before filling in a family owned bottling facility. By this point every bottle has endured over one hundred individual quality checks. El Mayor translates in English to The Greatest. Lets see how accurate their name is. Read more
Review: Siembra Azul Blanco Tequila
Siembra Azul Blanco Tequila was launched by brand founder David Suro Pinera in 2005. It is made from 100% Blue agave grown pesticide free on the Vivanos family estate. The Vivanos have grown agave on this estate since the early 19th century. In 1990 they built an artisanal distillery. Siembra Azul Blanco tequila is made with agave that has been slow cooked in brick ovens for 50 hours. After the juice is extracted it is fermented with Prisse de Mouse yeast in stainless steel tanks while music from Mozart is played to stimulate and soothe the fermentation. The tequila is then small batch distilled in an Alembic copper pot still followed by a second distillation in a custom copper and stainless steel alembic still. The tequila is then bottling at 80 proof. Read more
Review: Riazul Silver Tequila
Riazul Silver Tequila was introduced in 2008. The Riazul name is a combination of two Spanish words Rio and Azul. The English translation is River and Blue. Riazul’s founder Inaki Orozco inherited 620 acres of land in the Highlands of Jalisco. This land was part of 10,000 acres that had been granted to Maria Higinia Gomez who served as a high counselor to the Mexican rebel leaders during the Mexican War of Independence. Maria gave most of this land to revolutionaries who fought for Mexican freedom but kept 620 acres. This land was passed down from generation to generation and remained untouched until Inaki Orozco planted the first 100 agave shoots on the land. 100 soon grew to 175,000 and his initial plan of just growing agave for other tequila farmers, turned into a plan to create his own tequila brand. Riazul Silver is double distilled through both a copper pot still and a column still. The tequila is filtered and oxygenated before bottling. Read more