Produced at NOM 1139, “La Alteña”, this distillery is no stranger to tequila enthusiasts. Located in the highlands of Jalisco, it consistently ranks among the very best for quality and tradition.
With only four products in their lineup (and not all are produced continuously), I like to think this focus allows for greater attention to detail and remarkable bottle-to-bottle consistency.
On the nose, Tapatío blanco opens with sweet notes, light citrus, and a subtle lactic hint, balanced by earthy and briny undertones.
The palate reveals cooked agave sweetness and black pepper, bright and approachable throughout. It finishes crisp and clean, with a light peppery goodbye.
Tapatío blanco remains one of my go-tos at any bar or shop. If we’ve been at the bar I have probably bought you a shot! At its price I don’t mind shooting it although doing that might not give you the full experience.
If you haven’t tried it yet, you’re definitely missing out, and master distiller Jenny Camarena is pushing the brand forward with new packaging and fresh ideas.
NOM | 1139 |
|---|---|
Agave | Jalisco (Los Altos) |
Cooking | Stone / Brick Ovens |
Extraction | Roller Mill, Tahona |
Water | Deep well |
Fermentation | 100% agave, Wood tanks / pipones, Open-air, with fibers |
Still | Copper pot |
Age | — |
ABV | 40% |
