Review: Wild Common Tequila Blanco
Wild Common Tequila Blanco was founded by Andy Bardon, a National Geographic photographer and former mountain guide. Wild Common is crafted by Master Distiller Salvador Rosales Trejo, nick named ” Chava” at Tequila Cacahuin with 100% blue Weber agave cultivated in the Jalisco valley. The trimmed pinas are slow roasted for 72 hours in small 12 ton brick ovens. After cooling for 24 hours the agave is crushed in a traditional 2 ton stone tahona and roller mill. The extracted juice is naturally fermented with natural yeast from agave fibers. The spirit is distilled twice in small stainless and copper pot stills and non chill filtered with nothing added prior to bottling at 84 proof. Read more 
Review: Cascahuin Blanco Tequila
Cascahuin Blanco Tequila is crafted at Tequilera Cascahuin a fourth generation family distillery founded by Salvador Rosales Briseno in 1904. Cascahuin translates to Hill of Light referring to the nearby hills in El Arenal known for attracting lightning. This is one of three Cascahuin blanco tequilas. The others include Cascahuin 48 a 96 proof tequila and Cascahuin Tahona Blanco Tequila a 84 proof tequila made with agave crushed by a tahona wheel. This distillery produces several other brands including Tequila El Rey, Revolucion, Siembra Valles, Wild Common. Cascahuin Blanco tequila is made with 100% blue agave grown in the Lowland region. The agave is brick oven roasted and distilled in a steel and copper alambique stilll. Read more
Review: De-Nada Tequila Blanco
De-Nada Tequila Blanco is crafted from 100% blue agave grown in the Highland region on the Vivanco estate in Arandas Jalisco. Daniel Neeson and Adam Millman, friends who met while Freshman at Tulane University and bonded over their love for tequila, partnered with Feliciano Vivanco Y Asociados, a 5th generation family distillery to craft their tequila. The agave is baked in stone and clay ovens for over 48 hours. Once cooled the pinas are roll milled to extract the juice. The juice is fermented with natural yeast extracted from blue agave plants while classic music played at high volumes help optimize sugar conversion. The spirit is then double distilled in Alembic copper pot stills. De-Nada is bottled “additive free.” Read more
Review: Hiatus Tequila Blanco
Hiatus Tequila Blanco was launched in the US December 2018 by Founder and CEO Kristopher DeSoto. He worked with Master Distiller Luis Trejo Rodriquez and the third generation family distillery La Cofradia in creating the tequila. It is crafted with 100% blue weber agave estate grown in the tequila valley. Once hand selected the agave is trimmed and baked in traditional stone ovens for 36-40 hours under constant steam pressure. Once the steam is turned off the agave remains sealed in the oven for another 6-8 hours. Once cooled the pinas are crushed with custom made screw press extractors to release the juice. At this point most agave is shredded with the agave fibers leaving bitter flavors. Ambient yeasts native to the distillery are used in the 4-6 day steel tank fermentation process. The spirit is double distilled in stainless steel pot stills with copper coils. From there the tequila is filtered through micro-cellulose fibers and carbon filters and then oxygenated for 24 hours prior to bottling. Read more
Review: Los Dos Blanco Tequila
Los Dos Blanco Tequila is crafted from 100% blue agave estate grown on La Poblada Ranch in Arandas Jalisco. Sergio Vivanco and his brothers have been growing agaves and distilling at El Ranchito for five generations. Master Distiller Sergio Cruz spent 2 years developing Los Dos. The trimmed agave is slow cooked in brick ovens for 36 hours and then rested for 24 hours. The juice is extracted in a roller mill and fermented in stainless steel tanks with Champaign yeast. The spirit is small batch double distilled in copper pot stills and brought to proof with pure water drawn from a 120 meter deep well. Los Dos is bottled on site, then signed and batch numbered, with no additives. Many tequilas are made with sugary syrups, coloring, and glycerin. We are reviewing Batch 2. Read more
Review: Inspiro Luna Blanco Tequila
Inspiro Luna Blanco Tequila was released October 2021. It was created by former Chicago attorney Mara Smith and Master Distillery Ana Maria Romero Mena. Inspiro takes it’s name from the Spanish word for inspired. Inspiro is made from 100% Blue Weber agave. The hand harvested and trimmed the pinas are slow cooked in stainless steel autoclaves. Once cooled the pinas are crushed and shredded to extract the sweet juice. Two different yeasts are added in separate fermentation tanks. Once fermented the tanks are blended. The spirit is double distilled in alembic stills and rested for 30 days in stainless steel tanks before it spends a lunar quarter in American oak barrels and bottled additive free. Read more
Review: Milagro Reposado Tequila
Milagro Reposado Tequila was launched in 1998 by college friends and Mexico City natives Danny Schneeweiss and Moy Guindi who shared a passion for tequila. Working with Master Distiller Pedro Juarez they created the Milagro brand. William Grant & Sons acquired the distillery and brand in 2006. Milagro is made from 100% blue agave grown in the Highland region. The timmed pinas are slow roasted for 36 hours in traditional brick ovens. Once cooled the pinas are shredded and pressed. The juice is fermented for 36 hours in stainless steel tanks. The spirit is distilled in a pot still and then a column still. Once complete the tequila rests in American oak barrels for 2-4 months before bottling. Read more
Review: El Mayor Reposado Tequila
El Mayor Reposado is made from 100% blue weber agave estate grown for 8-10 years at 7500 feet above sea level. El Mayor was relaunched in the US in 2007. It is crafted by third generation Master Distiller Rodolfo Gonzalez. The hand picked trimmed agave is chopped and slow cooked for 24 hours in an autoclave oven. Once cooled the pinas are gently crushed by a millstone to release the juice. The agave nectar is fermented with a proprietary yeast in stainless steel vats and double distilled in a copper lined pot still. The tequila then rests for 9 months in American oak barrels for 9 months prior to bottling. Read more
Review: Astral Blanco Tequila
Astral Blanco Tequila was recently released by Diageo. If the name sounds familiar it was previously owned by Davos Brands who sold their portfolio which included Aviation American Gin, Astral Tequila, Sombra Mezcal, and Tyku Sake to Diageo for up to $610 million August 2020. Diageo not only changed bottle designs they have also changed distilleries moving production from La Cofradia to Mieles Campos Azules. Mieles Campos Azules only produces one other brand of tequila. Kendall Jenner’s 818 tequila. The new Astral Tequila Blanco weighs in at 80 proof. The original version was bottled at 92 proof. Astral is made from 100% blue Weber agave. Few production details have been revealed but the cooked pinas are crushed with a traditional stone wheel tahona. The agave fibers normally discarded are used in the fermentation. It is double distilled in copper pot stills. The spent agave fibers, “bagazo”, are used to make adobe bricks that will be used to create new places for people to gather in local communities in Mexico. Read more
Review: Gran Coramino Tequila Reposado Cristalino
Gran Coramino Tequila Reposado Cristalino was founded by entertainer Kevin Hart, and 11th generation tequila maker Juan Domingo Beckman. Kevin Hart has spent 3 years working on this tequila. It is crafted at Casa Cuervo, the number one tequila producing distillery in the world. This distillery is best know as the house of Jose Cuervo, and 1800 tequila, but they produce several other tequila brands including Maestro Dobel, JaJa, and Gran Centenario. The 100% blue weber agave is estate grown and hand planted in the valley. The trimmed pinas are slow cooked in traditional brick ovens and double distilled in copper pot stills. The tequila is aged in Eastern European oak barrels and then finished in California Cabernet wine casks. It is then double filtered to remove the color not the taste. $1 from every bottle sold will be donated to programs focused on empowering aspiring entrepreneurs from communities in Mexico and the US. Read more