Review: Don Fernando Silver Tequila
Don Fernando Silver Tequila is made from agave grown on a single estate for up to 12 years. Once harvested the agave is slow cooked for 48 hours in masonry ovens. After the agave has cooled, they are chopped and pressed to separate the juice from the fiber. The juice is fermented with a proprietary yeast for 72 hours and than double distilled in copper stills. Read more 
Review: El Padrino Blanco Tequila
El Padrino Blanco tequila scored a 95 with the Beverage Testing Institute in August of 2013 and for 2 years I have searched for this tequila, finally finding it at Total Wine and More. Very little information is available, which is surprising for such a well thought of product. Maybe others have had the same problem finding this tequila. It is made with 100% Blue agave. Once extracted the agave is slow cooked and double distilled in small copper pot stills. Read more
Review: Sino Silver Tequila
Sino Silver Tequila was developed and introduced in 2010 by Judy Rivera. Sino is crafted at Vinos Y Licores Azteca, a 100% female owned distillery. After harvesting, each pina is quartered and cooked in clay ovens for 24 hours. The steam is turned off and the pinas rest for 24 hours in the closed oven. The oven is then opened and the pina rest for another 24 hours. Four grinders are used to extract the juice. 100% natural yeast is added to the juice and it ferments for 6-8 days in open air tanks. The tequila is double distilled, and 96 hours of oxygenation follows before bottling. Read more
Review: Chinaco Blanco Tequila
Chinaco Blanco Tequila is made at Tequilera La Gonzalena, the only distillery in the Mexican state of Tamaulipas. Chinaco is named for wealthy landowners who during the eighteenth and nineteenth century became legendary fighter in both the War of Reform and the French Intervention. Their leader was General Manuel Gonzalez, the Great Grandson of Guillermo Gonzalez the man who opened the distillery, and launched the Chinaco brand. Chinaco was the original ultra premium tequila introduced in the US in 1983. It is made with 100% organic Blue Agave grown for 8-12 years in the state of Tamaulipus. The agave is sourced from different elevations with a small portion of the agave also coming from Jalisco. This is done to craft their unique taste. Once harvested the agave is quartered then roasted in large ovens at low temperatures for 12 hours. The agave hearts are then pressed and shred in a sugarcane press. The juice is fermented with a proprietary yeast in a stainless steel vessel for 72 hours. The tequila is small batch double distilled in two stainless steel copper lined Alembic stills. Read more
Review: Lunazul Blanco Tequila
Lunazul Blanco Tequila was introduced in 2008 and it is one of four tequilas crafted at Tierra de Agaves. Lunazul translates in English to Blue Moon. Lunazul was founded by Francisco Beckman a seventh generation descendant of Jose Antonio De Cuervo. He sold his stake in the family distillery in 1992 but kept his share of the agave fields. Lunazul is made with 7-9 year old estate grown 100% Blue agave. The agave is slow cooked, shredded, rinsed, and fermented with a proprietary yeast. The tequila is double distilled in small batches in a custom cognac still and then hand bottled. Read more
Review: Corrido Blanco Tequila
Corrido Blanco Tequila was introduced in 2009. It is made with 100% Los Altos Blue Weber agave grown on a single estate. The agave is slow cooked in stainless steel ovens and double distilled. Corrido is named for a Mexican song and poetry style. Read more
Review: Tres Agaves Blanco Tequila
Tres Agaves Blanco Tequila was introduced in 2010. The tequila was originally produced and named for the Tres Agaves restaurants in California. It is made with 100% blue agave that is slow baked in autoclave ovens. The agave is shredded to extract the juice and is then slow fermented, and double distilled in small single batch pot stills. Read more
Review: Centinela Blanco Tequila
Centinela Blanco Tequila is made at a distillery that was first established in 1904. Their tequila is produced with 100% Blue agave that has matured for eight years. Once the agave has been delivered to the distillery it is baked in clay ovens with steam for 24 hours and then allowed to cool for 24 hours. The agave is gently crushed so as not to tear the fibers which would release a bitter taste. The tequila is double distilled in copper pot stills and then poured into their trademark square shaped bottle. Read more
Review: Don Fulano Blanco Tequila
Don Fulano Blanco tequila was introduced in 2001. It is made with 100% blue agave, slow cooked in low pressure autoclave ovens. Once extracted the agave juice is fermented for 5-8 days. It is distilled in copper stills with some distilled through a continuous distillation tower. Read more
Review: Kah Blanco Tequila
Kah Blanco tequila is one of five tequilas crafted by Kah and presented in bottles designed to honor Day of the Dead. Kah means life in Mayan. Each bottle is hand painted and designed to look like a traditional Calaveras, a skull made from sugar. It is made with 100% Blue agave that is shredded and baked in stainless steel autoclaves. Once the juice is extracted and fermented in covered tanks, the tequila is double distilled in a stainless steel pot still, and then triple filtered. Read more