High-proof tequilas, once only for hardcore drinkers, are now being released at a steady pace. Why? According to some drinkers, they represent the best that agave can give us with pronounced aromas and flavors and a thick, oily mouthfeel. <\/p>\n
A couple months ago, we decided to select the best of them for a blind tasting experiment. Since then three more have been released. This means that there are plenty of products now in the market for consumers who love a big punch of flavor.<\/p>\n
The first high-proof tequila, as far as we can tell, was Don Fulano Fuerte, released in 2002 at 50% abv (100-proof). Then, in 2013, Tapatio 110 landed in the USA, immediately setting a high bar for still-strength tequilas. We now have 92 high-proof blancos in our database.<\/p>\n
With so many options, which ones deserve your attention? To find out, we selected the 20 best<\/strong> that are (or will be) available for purchase, and conducted a blind taste test with 34 members of the Tequila Matchmaker Tasting Panel.<\/p>\n This time, we did something different. We separated the Panel into two groups: half of them aficionados and half bartenders. As a group, bartenders seem to love high-proof spirits, so we thought it would be great to include their views. It\u2019s worth noting, however, that bartenders are difficult to impress and tend to rate samples an average of 10 points lower than other groups, according to our data.<\/p>\n We\u2019ve also noticed that bartenders tend to appreciate tequilas that have pronounced and distinct personalities, most likely because it gives them something interesting to use as a cocktail ingredient, and makes for some good conversations across the bar, creating experiences with their guests.<\/p>\n We split the tasting evenly into two categories: \u201cHigh-Proof Tequilas\u201d and \u201cStill Strength Tequilas\u201d.<\/p>\n What\u2019s the difference?<\/p>\n Here are the results by category, and overall:<\/p>\n \u201cSweet baked agave nose with not a lot of apparent alcohol, this smells like an oven just after opening,\u201d said one aficionado.<\/p>\n \u201cEarth on the nose. On the palate too. I like this,\u201d said one bartender. <\/p>\n \u201cOverall this is a solid tequila I can see myself going back to regularly,\u201d said one aficionado, who scored it an 84.<\/p>\n Aromas and flavors found: Sweet cooked agave, minerals, tropical fruit, baking spices, grass, chamomile, melon, banana, with a peppery finish.<\/p>\n Price:<\/p>\n Agaves are cooked in brick ovens for 36 hours, then crushed in a tahona, spontaneously fermented, and then distilled with agave fibers and rested for 6 months in stainless steel tanks.<\/p>\n Aficionados ranked it in 1st place (tied with Siembra Valles Tahona), and bartenders awarded it 3rd place.<\/p>\n \u201cVery expressive. Like cologne,\u201d said one bartender who scored it a 93. \u201cDeep agave and earth. Green pepper. I love the depth. Vanilla, but not candied. Roasted agave. A little mint. Cinnamon. Excellent.\u201d<\/p>\n \u201cMellow entry with natural sweetness and an intensity of flavor that builds to a nice full mouth-involved finish. Outstanding of the 10 provided samples,\u201dsaid one aficionado. <\/p>\n Other aromas and flavors found: Anise, earth, butterscotch, honey, lemongrass, with floral undertones.<\/p>\n This tequila should be available for purchase in the USA in early January, 2025.<\/p>\n Price:<\/p>\n Aficionados scored it in 3rd place, while bartenders were close behind, putting it in 4th.<\/p>\n It\u2019s made at the Vivanco distillery (NOM 1414) using brick ovens, a roller mill, open air stainless steel tank fermentation with champagne yeast, and classical music, then distilled in copper pot stills.<\/p>\n \u201cSlightly smoky on the nose,\u201d said one bartender. \u201cGreen pepper. Almost creamy, like avocado.\u201d<\/p>\n This tequila is \u201csweet on entry with a ton of roasted agave and some kick from the 46% plus ABV [with a] solid finish,\u201d said one aficionado, who scored it an 85.<\/p>\n Other aromas and flavors found: Vegetable notes, fruit, red apple, figs, citrus, bell pepper, melon, minerals.<\/p>\n Price:<\/p>\n Being at such high altitude, the fermentation takes longer because the air is cooler, and this is the reason why its aroma and flavor profile is so different from the others. True to our observations about bartenders, this tequila has a different and distinct character, so it\u2019s easy to see why they scored it in 1st place, while aficionados awarded it with 6th place.<\/p>\n \u201cVery interesting nose with a lot of depth,\u201d said one aficionado, who scored it a 90. \u201cCooked agave with some floral and bubblegum notes, balanced out with a malolactic-ish funk. Cool! On this day, this is a big yes for me.\u201d<\/p>\n \u201cThe aroma here is fruity, and insanely evocative,\u201d said one bartender. \u201cNot too hot on the finish. Vanilla depth. Excellent.\u201d<\/p>\n Other aromas and flavors found: Melon, cheese and lactic notes, black tea, olive, licorice, grass\/hay, anise, with a velvety finish.<\/p>\n Price:<\/p>\n Aficionados ranked it 4th, and bartenders put it in a 6th place tie with Don Fulano Fuerte (below).<\/p>\n \u201cThis is an agave bomb on the nose along with some earth. Great natural sweetness on entry,\u201d said one aficionado.<\/p>\n \u201cMama! This one is great! Brought [everything] to the plate here,\u201d said another aficionado. \u201cCreamy, spicy, minerality and melon on the finish.\u201d<\/p>\n Production details: Mature agave cooked in a brick oven, extraction via mechanical tahona. The water source is a blend of natural spring and rain water. Fermentation in open air stainless steel tanks, without fibers, and twice distilled in copper pots.<\/p>\n Other aromas and flavors found include olives, minerals, anise, and sweet pepper.<\/p>\n Prices:<\/p>\n Placing this in the lineup was mandatory for us, not just because it was the first high proof ever released (way back in 2002!), but because we drink so much of it at home. <\/p>\n The aroma and flavor profile is a showcase for all that is possible in tequila production, and it has tremendous depth and complexity, all while being clean and easy to drink.<\/p>\n Aromas and flavors found: Sweet cooked agave, funky\/cheese, minerals, wet stone, herbal, white pepper, pepper, butter, anise, cinnamon, bittersweet grapefruit, brine, walnut, hay, molasses, and pepper.<\/p>\n \u201cThis tequila showed up to do its job today. Aside from the cinnamon spice on the palate (which is lovely) I\u2019m just getting a solid vibe from this,\u201d said one bartender. <\/p>\n \u201cSuper memorable overall. Maybe not my fave everyday HP but in the right setting it\u2019s A+++,\u201d said one aficionado who scored it an 89.<\/p>\n Prices:<\/p>\n Let this serve as proof that not all products that come from a distillery are the same!<\/p>\n Interestingly, there was a big discrepancy between aficionados, who scored it in 5th place, and bartenders, who ranked it 9th.<\/p>\n \u201cNice aromas, starting with agave, followed by honey, grapefruit, mint, vegetal (notes) and pepper,\u201d said one aficionado, who scored it an 87. \u201cTaste is exactly like the nose.\u201d<\/p>\n Other aromas and flavors found: Lime, wet cement, jasmine, white peach, earth, anise, citrus, cooked agave, floral, pepper, wintergreen mint, vanilla.<\/p>\n Price:<\/p>\n El Viejito products are generally clean, crisp, and affordable, which is what made them popular in Mexico. In fact, this tequila scored the most points for value<\/strong> than any other in the 2 lineups combined, with an average 8.47\/10.<\/p>\n The production details are traditional: brick oven cooking, roller mill extraction, and fermentation without fibers and in closed stainless steel tanks, and distilled in a hybrid stainless steel\/copper pot still.<\/p>\n \u201cAroma has a clarity that I really enjoy. There\u2019s a brightness here that is alluring. Palate is bright and dynamic,\u201d said one bartender.<\/p>\n \u201cButterscotch nose with some floral agave. Sweet agave and mineral taste,\u201d said one aficionado who scored it a 90.<\/p>\n Other aromas and flavors found: Celery, white pepper, white almond, vegetal (notes), brine, mild yeast, a hint of chocolate, fruit, butter, and toast.<\/p>\n Price:<\/p>\n Our own tasting of it reveals a stunningly complex set of aromas and flavors, setting itself apart from the rest. When you know ahead of time that this was made from seed-grown agave, it all makes sense. But would it hold up in a blind tasting?<\/p>\n Like all high-proofs, it does best after it has opened up in the glass and can fully express itself. Master Distiller Ana Maria Romero is known for her layered complexity, as opposed to the punch of flavor that some high-proof drinkers expect.<\/p>\n One consistent observation among the raters was how full and thick this is in the mouth, which is one of Ana Maria\u2019s specialties.<\/p>\n Bartenders ranked it in 5th place, while aficionados put it in 9th.<\/p>\n This limited edition bottle is a piece of history, and should be experienced by all serious tequila fans.<\/p>\n \u201cLovely notes of cinnamon and not what I was expecting from the nose. Very old style tequila finish, as well. Unique, I liked it,\u201d commented one bartender who rated it an 88.<\/p>\n Other aromas and flavors found: Wheatgrass, bell pepper, pine needles, slate, floral, citrus, fig, mint, anise, agave, and minerals.<\/p>\n Price:<\/p>\n The traditional process used for this product involves cooking in a brick oven, fermenting in stainless steel tanks and distilled in a copper pot still. Even though it\u2019s using a traditional process, it seems to have divided our tasters with its malo-lactic aromas.<\/p>\n There was a full 11 point spread in ratings between the two groups. Bartenders scored it in 10th place, and aficionados ranked it in 9th.<\/p>\n \u201cA funky malolactic nose, unlike any of the other samples,\u201d one aficionado commented. \u201cThis high proof blanco has a LOT of bright\/crisp flavor that pops with agave and anise sweetness while being nicely balanced with the peppermint and cinnamon spicy notes all the way through to the finish,\u201d one taster said.<\/p>\n Other aromas and flavors found: Mushroom, parmesan cheese, grass, clay, and honeydew melon.<\/p>\n Price:<\/p>\n \u00a0<\/p>\n Bartenders put it in 2nd place, and rated it slightly higher than aficionados, who ranked it in 3rd. But when the scores of those 2 groups were averaged together, it achieved the highest average score of all still strength samples.<\/p>\n \u201cLove the presence of the agave and the intensity in the mid-palate\u2026 this is a solid and excellent high-proof tequila,\u201d said one taster.<\/p>\n The 2 groups scored them less than 1 point apart, which says a lot because bartenders are a tough crowd. This suggests that it is a high proof crowd pleaser.<\/p>\n Traditional production methods are used to create it, including small brick ovens, a roller mill, closed stainless steel fermentation tanks, and a special hybrid copper\/stainless steel pot still.<\/p>\n Interestingly, Sammy Hagar\u2019s very first batch of Cabo Wabo came from this distillery, and with Santo he gets to return to his roots by working with the same Mexican family that specializes in the creation of high quality, small-batch tequila.<\/p>\n Prices:<\/p>\n This is perhaps the best quote of the tasting, which came from a bartender who went on to award it a score of 89.<\/p>\n \u201cButtered cooked peaches and roasted agave and white pepper,\u201d he continued. \u201cWild. Delicious and dynamic. It\u2019s difficult to rate because it\u2019s so different [from] the others..\u201d<\/p>\n The process used to make Amatite\u00f1a is unique. They cook agaves using direct heat from wood burned underneath a steel oven. The agaves that are in direct contact with the bottom of the oven start to burn, which is the source of the smoky aroma and flavor.<\/p>\n Agaves are then crushed with a tahona, and fermentation is spontaneous, done in wood tanks, with fibers. It is then distilled in copper pot stills to 49% abv.<\/p>\n Smoke isn\u2019t the star of the show, though. Raters commented that it still has plenty of agave, earth, fruit, pepper, citrus, anise, brine, and minerals coming together to form a complex and interesting experience.<\/p>\n Bartenders scored this as their top choice, while aficionados ranked it tied for 5th place.<\/p>\n Price:<\/p>\n BONUS: This scored the most points for value, selling for $58 for a 1 liter bottle at Old Town Tequila.<\/p>\n \u201cThis still strength is OFF THE CHARTS delicious,\u201d one aficionado said. <\/p>\n Bartenders, who scored it in 4th place, noted it has a long finish and would do well in cocktails.<\/p>\n \u201cPalate is sweet vanilla and black pepper, chocolate mint, agave, butterscotch but not overly sweet,\u201d commented one bartender. \u201cFinish is dynamic, switches gears from roasted agave to peachy stone fruits and herbs and a long fade out.\u201d<\/p>\n Aromas and flavors found include: earth, minerals, citrus, agave, vegetal (notes), lemongrass, anise, mint, pear, apple, and melon.<\/p>\n Price:<\/p>\n This newer still strength pleased both groups, with its jalapeno, vanilla, and fruit notes and natural agave sweetness. It\u2019s made at the El Pandillo distillery (NOM 1579) by Felipe Camarena using a blend of deep well and natural spring water.<\/p>\n \u201cSpice up front, good cooked agave flavor, [and a] nice lingering finish,\u201d commented one bartender.<\/p>\n \u201cAgave on the nose with apple, minerals and mint,\u201d said an aficionado, who scored it a 90. \u201cAgave on the palate. Nice and buttery. A bit of jalape\u00f1o, citrus \u2026 the ABV really brings out the flavors.\u201d<\/p>\n Prices:<\/p>\n Tasters enjoyed its cinnamon, citrus and spicy pepper notes, but said the mouthfeel was a little thinner than others.<\/p>\n \u201cNice aroma. Very grounded, with gravel, hay, cut grass, and a little pepper. Smells very traditional to me.\u201d<\/p>\n Interestingly, aficionados ranked this as their 2nd favorite choice, preferring it more than bartenders, who scored it in 6th place.<\/p>\n Prices:<\/p>\n \u201cVery sweet, roasted agave on the nose with hints of orange and pineapple,\u201d said one aficionado. \u201cThe flavor is equally sweet with a cinnamon spice, berries, and orange. This is very nice. The finish is med-long.\u201d<\/p>\n Other aromas and flavors found include: butter, bell pepper, mint, earth, cooked agave, floral notes, jalape\u00f1o, and cinnamon.<\/p>\n \u201cThis still strength is superb,\u201d commented one aficionado. \u201cBuy this at any cost.\u201d<\/p>\n Price:<\/p>\n Bartenders (7th place) and aficionados (8th place) appeared to have similar opinions of this one, as their scores were only .18 points apart.<\/p>\n \u201cFloral, fruity and sweet aroma. Flavor was floral, vegetable, earthy,\u201d said one aficionado. \u201cFinish was long and spicy.\u201d<\/p>\n Other aromas and flavors found include: Olive, minerals, bell pepper, chalk or limestone, \u201cbuttered asparagus\u201d, with a long finish.<\/p>\n Price:<\/p>\n \u201cSmells like a valley tequila with cooked and raw agave. Earthy, minerality, lavender. Nice and minty,\u201d said one aficionado. \u201cGreat mouthfeel and taste. Nice sweet agave, mint, earth, anise, ABV works well. Would definitely drink again.\u201d<\/p>\n It is made at TTAP (NOM 1614) in Amatit\u00e1n, Jalisco, using a low pressure autoclave, and fermented using their own natural spring water. <\/p>\n There was a difference of opinion between the two groups, though. Aficionados ended up scoring it in 9th place, a difference of 3.2 points compared to bartenders, which is the second biggest difference in the lineup.<\/p>\n Also found: jalape\u00f1o, pineapple, butter, honey, black pepper, and fruit.<\/p>\n Prices:<\/p>\n Some bartenders mentioned that the aromas and flavors were mellow and muted, while the comments from aficionados were more descriptive, picking up on green apple, lemongrass, floral, and pepper aromas and flavors.<\/p>\n \u201cAroma is initially sweet and pleasant with citrus and flower notes,\u201d commented one taster. \u201cLong finish with a lot of pleasant residual sweetness.\u201d<\/p>\n The El Tequile\u00f1o brand is an icon of Mexican culture, and the brand is popular throughout Jalisco. Their still-strength tequila is an authentic representation of what their distillery is all about, and like any great tequila, it has a die-hard following who loves and appreciates its unique profile.<\/p>\n Prices:<\/p>\n \u201cMild nose of agave and cinnamon, this has a big burst of flavor on entry,\u201d said one aficionado. \u201cQuite thick, this is the viscosity winner of the samples tasted so far. Root vegetables and earth along with a nice minerality carried by the ethanol make for a nice buzzy finish.\u201d<\/p>\n Other aromas and flavors found: Butter, citrus, fruit, honey, grass, with a sweet and soft finish.<\/p>\n Don\u2019t allow this ranking to fool you, this tequila is an excellent experience coming from a distiller who is always coming up with new ways to bring aroma and flavor through careful and deliberate changes in process.<\/p>\n Price:<\/p>\n So, what\u2019s the difference between bartenders and aficionados?<\/strong><\/p>\n Based on what we\u2019ve seen, bartenders tend to prefer tequilas that have a unique, bold and expressive personality. They are difficult to impress, and tend to score everything lower on average compared with aficionados. Perhaps they feel it would strike up conversation at the bar, or that it could end up as a cocktail ingredient, but they are bringing a different set of criteria to the table. It\u2019s also interesting to see how they describe the aromas and flavors they are experiencing, since they are open-minded and often write creative tasting notes.<\/p>\n Although the aficionado community is diverse, with wide-ranging preferences, they each appear to have certain types of profiles they like, and are less adventurous. When a particular tequila is one of those profiles, they enthusiastically reward it with a high score. Tasting notes from aficionados tend to be more constrained and limited to what is conventionally used to describe tequilas.<\/p>\n High-proof tequilas, once only for hardcore drinkers, are now being released at a steady pace. Why? According to some drinkers, they represent the best that agave can give us with pronounced aromas and flavors and a thick, oily mouthfeel. A couple months ago, we decided to select the best of them for a blind tasting […]<\/p>\n","protected":false},"author":1,"featured_media":30122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[5402,1521,20376,20377,6554,20111],"dealstore":[],"offerexpiration":[],"class_list":["post-30121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-hail","tag-high","tag-proofs","tag-sippers","tag-superb","tag-tequilas"],"yoast_head":"\nSiembra Valles High Proof Tahona<\/a><\/h3>\n
![\"Siembra](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/siembra-valles-high-proof-tahona-banco-1-1.jpg\")
(49.5% abv) There is no surprise here! A tahona-made, high-proof blanco from the Tequila Cascahu\u00edn distillery (NOM 1123), fermented with fiber, and rested in glass, is pretty much guaranteed to make any tequila geek happy. Aficionados scored it in 1st place, and bartenders weren\u2019t far behind, awarding it 2nd place overall.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/siembra-valles-tahona-1024x132.png\")
<\/p>\nTrujillo Manifiesto 56<\/a><\/h3>\n
![\"Trujillo](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/manifiesto-56.jpg\")
(46.3% abv) Here\u2019s something new from a brand new distillery, Tequileria Trujillo (NOM 1634), located in Capilla de Guadalupe, Jalisco. This special project was made to honor the Trujillo family\u2019s 56 years as agave farmers.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/manifiesto-56-1024x132.png\")
<\/p>\nLost Lore Blanco High Proof<\/a><\/h3>\n
![\"Lost](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/lost-lore-blanco-high-proof-1-1.jpg\")
(49% abv) There\u2019s been a lot of chatter among aficionados about this tequila, so we decided to put it into the lineup to see if bartenders felt the same way, and they did!<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/lost-lore-1024x130.png\")
<\/p>\nAlto Canto Blanco High Proof<\/a><\/h3>\n
![\"Alto](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/alto-canto-blanco-high-proof-1-1.jpg\")
(48% abv) We\u2019ve been patiently waiting for this product to become available, and now it is! The distillery, Tequila El Rocio (NOM 1636), is a new and tiny place situated at 9,000 feet above sea level in Valle de Ju\u00e1rez, Jalisco. It has small brick ovens, a tahona, wood fermentation tanks, and 2 small copper pot stills. They produce a single brand.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/alto-canto-1024x129.png\")
<\/p>\nTequila G4 Blanco 108<\/a><\/h3>\n
![\"Tequila](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/tequila-g4-blanco-108-2-1.jpg\")
(54% abv) No high-proof lineup can be complete without at least one El Pandillo (NOM 1579) product, and the G4 Blanco 108 has been getting a lot of attention from hardcore tequila fans.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/g4-108-1024x128.png\")
<\/p>\nDon Fulano Blanco Fuerte<\/a><\/h3>\n
![\"Don](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/don-fulano-blanco-fuerte-100-proof-4-1.jpg\")
(50% abv) THE original high proof grabbed tasters senses with its cinnamon, red hot aroma, spice notes and oily texture. Made in the Tequila Valley at La Tequile\u00f1a (NOM 1146) by Sergio Mendoza, it\u2019s known for its delicious flavor and slight malo-lactic funk, thanks to long fermentation and a careful blending of batches that involved different production processes.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/df-fuerta-1024x129.png\")
<\/p>\nAlma del Jaguar Nocturna<\/a><\/h3>\n
![\"Alma](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/alma-del-jaguar-nocturna-blanco-3-1.jpg\")
(50.5% abv) This is another high proof from the Vivanco distillery (NOM 1414), but with this production there are some key differences. Fermentation was done with fibers and wild yeast, and agave fibers were also added to the pot stills. This could be the reason why this profile is so different from the Lost Lore product (above), even though they come from the same distillery.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/alma-jaguar-noct-1024x129.png\")
<\/p>\nEl Viejito Plata 50<\/a><\/h3>\n
![\"El](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/el-viejito-plata-50-1-1.jpg\")
(50% abv) This brand has been a Mexico-only product until it started appearing in the US just this year. It\u2019s made at the El Viejito distillery (NOM 1107) in Atotonilco el Alto, Jalisco, which also makes the Santo Fino brand.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/el-viejito-50-1024x129.png\")
<\/p>\nMijenta Blanco Maestra Selection No. 1<\/a><\/h3>\n
![\"Mijenta](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/mijenta-blanco-maestra-selection-no-1-1-1.jpg\")
(50% abv) This is a very special high-proof, made from agaves grown from seed (the first of its kind to do so), and it is full of subtle flavors. Frankly, we are surprised that more tasters didn\u2019t score it higher, and initially thought it would be among the top scoring tequilas.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/mijenta-1024x127.png\")
<\/p>\nAlmatit\u00e1n Tequila Alma Plata<\/a><\/h3>\n
![\"Almatit\u00e1n](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/almatitan-tequila-alma-plata-1-1.jpg\")
(48% abv) This tequila, made at the newly-built \u201cLa Roca\u201d distillery (NOM 1646) in Amatitan, run by \u00c1lvaro Montes, one of the brothers from the well-known Las Americas distillery (NOM 1480) on the other side of town.<\/p>\n
Still, others praised its complexity.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/almatitan-alma-1024x128.png\")
<\/p>\nSanto Fino Blanco 110<\/a><\/h3>\n
![\"Santo](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/santo-fino-blanco-110-1.jpg\")
(55% abv) This famous-duo backed tequila (Sammy Hagar and Guy Fieri don\u2019t like to be called \u201ccelebrities\u201d) came in on top thanks to its agave-forward flavor. Tasters also found vegetal notes with pepper, green, olive, and minerals. It is made at the Tequila El Viejito distillery (NOM 1107) in Atotonilco El Alto, Jalisco. <\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/santo-fino-110-1024x134.png\")
<\/p>\nAmatite\u00f1a Tequila Blanco Origen<\/a><\/h3>\n
![\"Amatite\u00f1a](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/amatitena-blanco-origen-1.jpg\")
(49% abv) \u201cWoah. What the fuck is this. This is tequila?\u201d<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/amatitena-1024x129.png\")
<\/p>\nTapatio Blanco 110<\/a><\/h3>\n
![\"Tapatio](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/tapatio-blanco-110-1.jpg\")
(55% abv) This scored in 1st place among aficionados, which is no surprise! This OG still-strength tequila \u2014 made by the Camarena family at the La Alte\u00f1a distillery in the Los Altos region \u2014 has been a fan favorite since it was launched in 2013. Aficionados said it has a nice balance, and subdued flavors of earth, grass, and hints of citrus and spices.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/tapatio-110-1024x128.png\")
<\/p>\nVolans Still Strength<\/a><\/h3>\n
![\"Volans](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/volans-still-strength-blanco-2.jpg\")
(53% abv) Of all the tequilas in the lineup, both groups were tightly aligned in their opinion of the still-strength product from Volans, with their average scores landing at just .12 points apart.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/volans-1024x129.png\")
<\/p>\nWild Common Still Strength<\/a> (Lote 3)<\/h3>\n
![\"Wild](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/wild-common-tequila-blanco-still-strength-1.jpg\")
(50% abv) This aficionado-loved brand is made at the Cascahuin distillery (NOM 1123), which boasts a variety of traditional production methods. Wild Common is made using a tahona and a roller mill, and fermentation occurs with and without fibers. Distillation is done in a small copper-pot still.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/wild-common-ss-1024x128.png\")
<\/p>\nPM Spirits Still Strength<\/a><\/h3>\n
![\"PM](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/pm-spirits-tequila-blanco-still-strength-2.jpg\")
(55% abv) This brand came out of the gates in 2022 with a solid 40% blanco and still strength combo, made at Grupo Tequilero Mexico (NOM 1468), in Arandas, Jalisco. The still strength, easily identifiable by its red top, was preferred by aficionados (4th place), and less so by bartenders, who put it in 8th place.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/pm-spirits-1024x129.png\")
<\/p>\nTequila Cabal Still Strength<\/a><\/h3>\n
![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/tequila-cabal-still-strength-blanco-1.jpg\")
(55% abv) This is one of the very first batches to come out of the a new distillery, Destiladora La Roca (NOM 1646), in Amatit\u00e1n, Jalisco. Agaves are cooked in brick ovens, extraction is via roller mill, and fermentation is in stainless steel tanks using the brand\u2019s own proprietary yeast, then rested in stainless steel tanks before bottling.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/cabal-1024x128.png\")
<\/p>\nCazcanes No. 10 Still Strength<\/a><\/h3>\n
![\"Cazcanes](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/cazcanes-no-10-still-strength-blanco-1.jpg\")
(54% abv) This brand, also widely admired by aficionados, won over the bartenders (5th place) with its still-strength version. They found strong flavors of agave, vanilla, earth, and spices.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/cazcanes-1024x128.png\")
<\/p>\nEl Tequile\u00f1o Still Strength<\/a><\/h3>\n
![\"El](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/el-tequileno-still-strength-blanco-2.jpg\")
(55% abv) The largest divide of the lineup comes from the most recently released product from El Tequile\u00f1o, with an average difference of 7.2 points between the two groups. Aficionados ranked it in 7th place, but bartenders ended up scoring it 10th.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/tequileno-1024x128.png\")
<\/p>\nEntremanos Tequila Blanco High Proof<\/a><\/h3>\n
![\"Entremanos](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/entremanos-tequila-blanco-high-proof-1.jpg\")
(50% abv) Although the name \u201chigh proof\u201d appears on the bottle, this tequila qualifies as a still strength product because no water was added prior to bottling. The always innovative Master Distiller, Jamie Villalobos Sauza, combined different batches of still strength blancos, some of which were left to breathe in open-air tanks which lowered their alcohol content, and revealed new aspects of aroma and flavor, creating a unique tequila experience in the process.<\/p>\n![\"\"](\"https:\/\/tastetequila.com\/wp-content\/uploads\/2024\/11\/entremanos-1024x130.png\")
<\/p>\nTakeaways<\/h2>\n