El Tequileño Blanco

El Tequileño Blanco is a mixto—one tequila’s less frequently discussed categories.

There are two tequila categories. Tequila 100% Agave uses only fermentable sugars from Blue Weber agave. The category simply called Tequila—often referred to as mixto—must derive at least 51% of its fermentable sugars from Blue Weber agave; the remaining 49% may come from other permitted sugar sources, such as cane sugar or corn syrup.

El Tequileño Blanco uses approximately 70% Blue Weber agave and 30% piloncillo an unrefined cane sugar. This is a much higher proportion of agave, and a less-refined remaining sugar, than we typically see in the mixto category.

El Tequileño states that it’s made using only agave, piloncillo, water, and yeast.

El Tequileño Blanco was the original tequila used in the famous Batanga cocktail. The Batanga was created in 1961 by the legendary Don Javier (RIP) at his bar, La Capilla, in Tequila, Jalisco. La Capilla is just down the street from El Tequileño’s distillery.

The Batanga is made with tequila, Mexican Coke, fresh-squeezed lime juice, and a pinch of salt, then stirred with the knife used to slice the lime. Hey, the recipe is the recipe.

On the nose, this blanco shows aromas of green agave and candied lime zest. The use of the piloncillo makes its impact known.

I taste green agave and lime zest, echoing the aroma, with a slight bitterness.

The sweetness of the agave and piloncillo combines to create a sweeter-than-average profile, but white pepper then emerges and lingers into the finish.

El Tequileño has quite a few expressions, including a 100% agave blanco called Platino Blanco, so read the labels closely.

I find this mixto tequila most enjoyable in cocktails, and it has a very approachable price point. Enjoy!

More from El Tequileno: All of our El Tequileño coverage, including reviews, lists, scores, and more.