Chinaco Blanco Tequila

Chinaco is the only tequila made in Tamaulipas — and the reason Tamaulipas is allowed to make tequila at all. After Hurricane Beulah flattened the region in 1965, Guillermo González Díaz Lombardo noticed the only plants left standing were wild agave; a Jalisco distiller promised a price, his neighbors planted thousands of agaves, and eight years later the distiller reneged — so González built his own distillery, Tequilera La Gonzaleña, and fought until 1977 to get eleven Tamaulipas municipalities added to the tequila denomination. He named it for the Chinacos, the landowner-warriors led by his great-grandfather General Manuel González, later President of Mexico; his four sons run it today at NOM 1127, and Chinaco was the first ultra-premium tequila sold in the United States, in 1983. The Blanco is 100% blue Weber agave grown mostly in Tamaulipas — mineral soil near the Gulf, farms up to 5,000 feet — giving spice, herbs, and acidity, distilled and bottled unaged at 40% ABV. Difford's: herbaceous, broken daffodil stem, black olive, olive oil, and fresh dill with faint white-wine vinegar and sea salt — surprisingly placid. Honest note: this is a savory, briny, herbal blanco unlike any Jalisco tequila — terroir you can taste — and drinkers who want sweet, smooth agave will find it strange. Neat, or in a Margarita that tastes of the coast. Tamaulipas.

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