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.” The aroma leads with cooked agave, green olive, vanilla, and tropical fruit including mango. Additional time brings out grilled pineapple and peach notes. The sweet agave and olive entry builds to a vanilla, pineapple and grapefruit peak. It fades with peach and pineapple and finishes with soft mineral water, agave, lime, grapefruit, pineapple, and juicy peach taste. De-Nada is a very tasty and flavorful tequila. I’m amazed this is crafted with just agave, water, and yeast.
NOM: 1414
Region: Highland
40% Alcohol
Score: 92
Award: Gold medal