Review: Aguamiel Blanco Tequila
Aguamiel Blanco Tequila was launched June 2018 by Canadian Entrepreneur Craig Shaw. Master Distiller Agustin Sanchez Rodriguez created Aguamiel at Destiladora del Valle de Tequila. This distillery produces several tequila brands including 21 Seeds, Cincoro, Contigo, Los Sundays, Sparkle Donkey, and Siempre. Aguamiel is made from 100% Blue Weber agave grown for eight years, and water sourced from the spring of Volcan de Tequila. The agave pinas are roasted in traditional brick ovens for two days. After the juice is extracted and fermented, the spirit is double distilled in copper pot stills. Read more 
Review: Suavecito Blanco Tequila
Suavecito Blanco Tequila was launched in 2011 by Bill Foss. In 2002 after selling his business in Chicago Bill purchased an agave farm in the Highland Region of Jalisco with the intent to only farm the land. After the US recession of 2008 and 2009 when he struggled to sell his agave, Bill decided to create his own tequila. Bill worked with his son and Destiladora Los Magos to craft a tequila to Bills specifications and flavor profile. Suavecito is currently produced by Tequila Orendain de Jalisco. In the US tequila must be bottled at a minimum 80 proof. In Mexico tequila is primarily bottled between 35 and 38% alcohol. In order to create a tequila Mexican style Suavecito is bottled at 35%. Proof strength is not the only thing that sets Suavecito apart from other tequilas. Suavecito is made from estate grown agave grown in the red soil of the mountains of Jalisco Mexico at a 7000 foot altitude. Once distilled 2% blue agave nectar is blended with the tequila before bottling at 70 proof. Because Suavecito is sold as a 100% Blue Agave Tequila with agave nectar added they get around the 80 proof US minimum tequila proof restriction. Read more
Review: Mico Blanco Tequila
Mico Blanco Tequila is made at Tequila el Viejito. This distillery produces several brands including Tromba, Karma, Calende, and Distinqt. Mico is made from 100% blue agave grown in the Highland region. Once hand selected and trimmed the agave is chopped and slow cooked in a small brick oven. The cooked agave is fed through a roller mill where the juice is extracted. The juice rests in stainless steel vats for 6-7 days with a proprietary yeast strain. The spirit is small batch double distilled in copper pot stills. Once the bottle is formed, fire fuses the Milo Monkey image and painted label to the bottle before hand bottling at 80 proof. Read more
Review: Mi Campo Reposado Tequila
Mi Campo Reposado Tequila and the previously reviewed Mi Campo Blanco were launched November 2018. Each is made from 100% blue agave allowed to mature in the fields for a minimum 7 years, and pure spring water from Volcan de Tequila. The pinas are slow cooked for 38 hours. A unique method of squeezing the cooked pinas instead of crushing them is designed to eliminate flavors of bitterness. The juice is fermented for 3-5 days in open stainless steel tanks allowing local mango and citrus trees to influence the flavor. The spirit is double distilled for over 13 hours. The tequila then rests for three months in wine barrels from Napa Valley previously used to age Pinot Noir, and Cabernet Sauvignon. Read more
Review: G4 Blanco Tequila
G4 Blanco Tequila is crafted by Master Distiller Felipe Camarena, and named for the four generations of Master Distillers in Felipe Camarena’s family. They have produced tequila legally since 1937. G4 is made from their own estate grown 100% blue agave, and a blend of 50% rainwater and 50% spring water. G4 is distilled at their family owned El Pandillo Distillery, which was built in 2011. El Pandillo was the name of Felipe Camarena’s grandfather’s favorite bull. The agave is chopped with machetes to determine the sex of the plant. The male parts are removed prior to going into the oven. Doing this removes bitterness. The sliced pinas are slow cooked in traditional ovens for 22 hours. These ovens have been built with an extra steamer to cook both the top and bottom equally. The cooked agave is crushed using a custom built recycled steamroller. The juice is fermented with natural yeast and double distilled in traditional copper stills. Read more
Review: Embajador Platinum Tequila
Embajador Platinum Tequila is made from 100% Weber Blue agave grown for 8-10 years on their estate located in Atotonilco, in the Highland Region of Jalisco. A portion of the agave is slow cooked in adobe ovens for 30 hours and then rested for 12 hours. Another portion is steam baked in autoclaves. The agave is first shredded. Rollers then squeeze out the juice. The extracted juice ferments in open steel vats for three to five days and is double distilled in traditional pot stills. The spirit rests for 40 days in steel vats before bottling. Read more
Review: Tequila Honor Del Castillo Reflexion Blanco
Tequila Honor Del Castillo Reflexion Blanco is named for and owned by Mexican actress Kate del Castillo. If the name sounds familiar she made the network news after helping Sean Penn set up a meeting with Joaquin ” El Chapo” Guzman to discuss making a film of his life. This meeting led to his capture and arrest. Honor Del Castillo Reflexion is crafted in partnership with the Vivanco Family, a fourth generation of agave growers, and producers of high quality tequila. It is made from 100% estate grown agave. The pina’s are cooked in traditional clay ovens and slow fermented with a proprietary yeast, then double distilled in small copper pot stills. Read more
Review: Chamucos Blanco Tequila
Chamucos Blanco Tequila was introduced in 2009. Chamucos Tequila was originally conceived in 1992 by two friends, Mexican film director Antonio Urrutia and hand blown glass bottle artist/producer Cesar Hernandez. It was launched in Mexico and the US in 1994 as a Reposado only. Chamucos are believed to be dark shadowy creatures who appear in dreams and play bothersome, frightening and mischievous acts. Chamucos Blanco Tequila is made from organic blue agave grown for 8-10 years, with a brix sugar content of 27-30 in the Highlands of Los Altos. The pinas are slow cooked in masonry brick ovens. Once cooled and crushed the agave nectar is naturally fermented with proprietary yeast in open vat tanks and double distilled in specially designed stainless steel alambique stills. Micro filtration, polishing filtration, oxygenation, and cold filtration follow before bottling. Read more
Review: Six Degree Blanco Tequila
Six Degree Blanco Tequila is named for the 6 degrees that connect all of us together. It is crafted from 100% blue agave harvested in the Highlands surrounding the city of Tequila. The pinas are steamed and roast in clay ovens through various times and temperatures to create the multiple tones that tantalize the taste buds. The spirit is triple distilled through a gravity fed distillation process without the use of pumps or motors. The tequila finishes through a custom filter, and then rests for 2 months in stainless steel before bottling in a very attractive vessel. Read more
Review: Tequila Artenom Seleccion de 1079 Blanco
Tequila Artenom Seleccion de 1079 Blanco was introduced in 2011. When Distillery 1079 was sold the new owners filed for a new NOM and were given 1580. The name on the bottle was changed to reflect the new NOM. I’m told the flavor profile also changed. I hope to find a bottle of Artenom Seleccion de 1580 so I can compare the two myself. The Artenom brand produces a Blanco, Reposado, and Anejo from different distilleries. Those distilleries can change and the current line up includes two Blanco’s, one from NOM 1549, and another from 1579. A reposado from NOM 1414, and a anejo from NOM 1146. Tequila Artenom 1079 was crafted at an elevation of 6920, in Jesus-Maria, at the tequila distillery with the highest elevation. Read more