Alto Canto is made at the distillery El Rocio (NOM 1636), located in the Sierra del Tigre mountains (9000 ft elevation) outside of Guadalajara. Alto Canto is the only brand made there, which is pretty unusual among craft tequilas.
They use organic agave, mountain spring water, brick ovens, tahona, wild malolactic fermentation in oak vats with fibers, copper stills, and then rested for 25 days in a white oak container.
The nose is very enjoyable. It’s mildly dense, buttery, cooked agave with hints of malolactic fermentation and some nice minerality and muted pepper notes. A tad of agave sweetness punches through, as does some citrus and honeysuckle. The agave and minerals are the most pronounced aromas. It’s not overly complex, but the smells are clean and enjoyable.
On my first sip, I get the cooked agave, minerals, and some white pepper. On the second sip, the agave is more buttery, and the pepper is less pronounced. On subsequent sips, I get minerals, a hint of a light vegetal note, and a touch of natural vanilla and cinnamon.
It has a medium body and finish. Overall, this is a high-quality blanco tequila that I’d be happy to sip on daily.
NOM | 1636 |
|---|---|
Agave | Jalisco (Tequila Valley) |
Cooking | Stone / brick ovens |
Extraction | Tahona |
Water | Natural spring water |
Fermentation | Open-air wood tanks with fibers and classical music |
Still | Copper pot stills |
Age | — |
ABV | 40% |
