Blanco tequila produced in El Medineño, Jalisco, by Familia Landeros (NOM 1599) • Maestro Tequilero René Carranza • 100% Azul aka Blue Weber (Agave tequilana) • Cooked over 24 hours using an autoclave • Crushed using a small roller mill • Natural fermentation using ambient yeast, 6–8 days in open-air stainless steel vats • Distilled twice using stainless steel pot stills • Rested 15 days in stainless steel vats before bottling • Herbaceous and fresh, with hints of black peppercorn, marigold, marjoram, damp earth, subtle cinnamon, grapefruit zest, fresh grass, vanilla bean, and candied apple • Verified additive free by Tequila Matchmaker • 40% ABV
A benchmark example of Valles (valley, or “lowlands”) tequila, Atanasio Blanco deftly bridges the gap between historic and modern production methods and taste preferences. Cooked using a low-pressure autoclave, spontaneously fermented in stainless steel tanks using only ambient yeast, and finally rested more than two weeks before bottling, the results are graceful and appealing, and once again liminal—here bridging the space between bright, fresh herbs and deep, plush spices.
