Review: Hotel California Blanco Tequila
Hotel California Blanco Tequila was introduced in the US in 2010. No, this tequila was not named after the Eagles hit song, but rather a hotel in Todos Santos on the Baja Peninsula of Mexico. This hotel was built in 1947 by Antonio Wong a Chinese immigrant. After years of neglect a Canadian couple John and Debbie Stewart bought the Hotel California and renovated it into an 11 suite Boutique Inn. The tequila is crafted in small batches with 8-10 year old Organic Weber Blue agaves. A strain of yeast straight from the agave plant is used in the fermentation process. The tequila is then double distilled. First in a traditional method and then in a cold filtration process where the temperature is reduced to -6C to remove all organic impurities.The aroma is earthy roasted agave, citrus, and vanilla. The sweet agave entry is joined by vanilla building to a sweet fruit peak with raisin and chocolate notes. It fades with a sprinkle of pepper and very little heat. You may purchase this tequila just for the bottle, but you will repurchase it because of the taste.
Heavenly Hotel
2 Oz. Hotel California Blanco Tequila
2 Oz. Fresh Orange Juice
A squeeze of a Lime Wedge
Shake with Ice and Serve on the Rocks
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Garnish With a Lime Wedge
NOM: 1529
Region: Highlands
40% Alcohol
Grade 93 Award Gold Medal