If you ask me what tequila is supposed to taste like, this is it.
Made at Tequila El Viejito (NOM 1107) in Atotonilco El Alto, Jalisco, this distillery has been around since 1937 and was the first distillery built in the town.
Today, it’s run by Juan Eduardo Nuñez, the third-generation owner, director, and master tequilero, along with master distiller Karina Rojo, and I think they’ve done a fantastic job keeping the traditional style alive.
On the nose, I get big cooked agave right away with some fresh lime zest, a nice clean minerality, and just a touch of floral notes.
The palate is exactly what I want from a high-proof blanco—rich cooked agave up front, followed by citrus, cracked pepper, earthy minerality, and some nice herbal notes that keep everything interesting. At 50% ABV, the proof doesn’t beat up your palate. It actually makes the agave pop even more and adds a little extra spice without drinking hot.
The finish is long, with cooked agave, pepper, and citrus that just hangs on.
This is the kind of tequila I could pour over and over again. It’s clean, it’s honest, it’s agave-forward, and it’s a great reminder that you don’t need gimmicks to make an outstanding tequila. This is just really good tequila made by people who know exactly what they’re doing.
NOM | 1107 |
|---|---|
Agave | Jalisco (Los Altos) |
Cooking | Stone or brick ovens |
Extraction | Roller mill |
Water | Deep well water |
Fermentation | Closed stainless steel tanks |
Still | Stainless and copper hybrid |
Age | — |
ABV | 50% |
