Review: Gran Dovejo Blanco Tequila
Gran Dovejo Blanco Tequila was introduced in 2011. It is crafted by Master Distillers Leopoldo Solis Tinoco and Gabriel Espindola Martinez with 100% single estate blue agave grown on the Vivanco family estate. The agave is slow roasted in clay ovens for 36 hours and then shredded to extract the juice. Champaign yeast is added to the juice and harmonious music plays in the background while it is fermenting to optimize the sugar conversion. The tequila is small batch double distilled in copper alembic pot stills. Read more 
Review: Excellia Blanco Tequila
Excellia Blanco Tequila is the result of a collaboration between Jean-Sebastien Robicquet, the founder and creator of several brands including G’Vine Gin, and Esprit de June Liqueur, and Carlos Camarena, the Master Distiller of Tapatio, and El Tesoro tequila. Excellia is created with 8-10 year old Weber Blue agave that is cut by hand. Once delivered to the distillery the pina’s are cut in quarters and placed in stone and brick ovens where they are steam cooked for 36 hours. After cooling for another 36 hours the agave is shredded and crushed. The agave juice is fermented for 7-10 days in wooden vats before a double distillation in copper pot stills. Some of the tequila rest in Grand Cru Sauternes wine casks once used to produce a single vintage of wine. The remaining tequila rests in Cognac barrels previously used to age 20 year old Cognac. After a few weeks of resting, the tequila is blended and bottled, labeled, and signed by hand. Read more
Review: El Charro Silver Tequila
El Charro Silver tequila is made from 100% Blue agave grown in the red volcanic soil in the Highlands of Los Altos. El Charro is named to honor Don Diego Orozco who began to cultivate the first Blue Agave plants on the virgin soils of the highlands of Jalisco. El Charro translates to Mexican Cowboy. El Charro starts with hand selected 100% blue agave. After the agave hearts are slow baked, the juice is extracted and slowly fermented before being double distilled in small batches in Pot Stills. The tequila then rests for 24 hours before it is bottled. Read more
Review: Casa Noble Crystal Tequila
Casa Noble Crystal Tequila is crafted with 100% organic Blue Weber agave grown 10-14 years on their own 3000 acre agave field. In 2011 Carlos Santana became one of the owners of this brand. Once hand picked the agaves are slow cooked for 38 hours is a stone oven. When the agave hearts have cooled they are shredded and squeezed to extract the agave juice. After a slow 5 day fermentation it is triple distilled in small batches, and then poured into hand blown glass bottle. Read more
Review: Nobleza Tequila Blanco
Nobleza Tequila Blanco was created by Paula Torres Symington. She runs the first female and minority owned tequila company. The 100% Blue Agave used to craft this tequila are grown on the Torres family farm in the rich volcanic soil of the Highland of Jalisco. Once mature the agave is shredded and slow baked with steam in brick ovens. The agave juice is then extracted and it ferments in copper tanks before it is double distilled in copper pot stills. Read more
Review: Don Eduardo Silver Tequila
Don Eduardo Silver tequila is made with 100% estate grown blue agave at the La Mexican Distillery in the Village of Tequila. Don Eduardo is named after Don Eduardo Orendain Gonzalez who built his first tequila distillery in 1926. The agaves are baked, crushed, and slow fermented before it is triple distilled in traditional copper pot stills. Read more
Review: t1 Ultra Fino Blanco Tequila
t1 Ultra Fino Blanco tequila is the creation of Master Distiller German Gonzalez, the Great Grandson of former President of Mexico, General Manuel Gonzalez. In the late 1970’s his father Guillermo Gonzalez Diaz Lombardo launched the first ultra premium tequila imported into the US, Chinaco. After working closely with his father and learning how to handcraft tequila, German became Chinaco’s Master distiller. He left to launch his own tequila brand Tequila Uno. t1 tequila is made with 100% Blue Agave grown in the highlands. The agave is slow roasted for 20 hours in autoclave ovens. The extracted juice ferments for 72 hours before it is double distilled in copper pot stills. Read more
Review: Corralejo Blanco Tequila
Corralejo Blanco tequila is made with 100% Webber Blue agave that is steam cooked for 36 hours at 96 degrees celcius. After the agave juice is extracted, about 7 liters of juice per agave heart, a proprietary yeast is added before 32-38 hours of fermentation in a closed stainless steel tank. The first distillation is through a continuous distillation tower where the heads and tails are separated. The second distillation is through a copper still brought from Spain and the heads and tails are again removed. Demineralized water is added before bottling at 80 proof. Read more
Review: Tezon Blanco Tequila
Tezon Blanco Tequila was introduced in the US June 2006. It is made with 8-12 year old 100% Blue agave grown in the red soil on their own estate. The agave is slow baked for three days in brick ovens and then the agave is crushed with a tahona wheel made from volcanic rock to extract the juice. The agave juice is mixed with yeast and fermented for three days before being double distilled in copper pot stills. The tequila then undergoes a chilled filtration process before it is bottled and sealed with cork and a cap made from volcanic rock. Read more
Review: Partida Blanco Tequila
Partida Blanco tequila was introduced in 2001. It is made with 7-10 year old 100% blue agave grown on the Partida Family Estate. The pinas are slow roasted for 20 hours in stainless steel ovens and after the agave juice is extracted it ferments for 36-40 hours before it is double distilled. Read more