Pueblo Viejo Blanco

Pueblo Viejo is one of those tequilas you seem to see everywhere, especially behind the bar. At its price point, that makes sense.

Produced at Casa San Matías (NOM 1103) in Los Altos de Jalisco, Pueblo Viejo was introduced in 1989. Casa San Matías traces its tequila-making history to 1886, when Don Delfino González began producing tequila in Magdalena, Jalisco.

That history is subtly referenced on the bottle itself, with “1886” molded into the glass on the front, just below the neck.

Pueblo Viejo is produced with efficiency in mind. Owning much of its own agave supply and operating at significant scale likely helps explain how a tequila can reach shelves at such an aggressive price point.

Still, the available production details leave me with more questions than answers, especially because this blanco’s flavor profile doesn’t fully deliver what the process suggests.

Nose: There is some cooked agave, but it struggles against sharp medicinal and bitter herbal notes, with a faint touch of vanilla underneath.

Taste: Green or raw agave comes through. The profile is harsh, with acetone, bitter citrus, herbs, black pepper, anise, and an unusual warmed-plastic character.

Finish: Acidic and sharp, with lingering anise and pepper.

I can see why Pueblo Viejo has become such a common tequila in bars and restaurants. At this price, it provides an affordable alcohol base that can disappear into cocktails with enough assertive ingredients.

On its own, however, Pueblo Viejo Blanco’s rougher qualities become much harder to hide. Even considering its extremely low price, it wouldn’t be my first choice for a margarita.

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