Alto Canto Blanco Tequila

The Blanco is Alto Canto's foundation — "Tequila de Altura," tequila from height, made at NOM 1636 in the Sierra del Tigre mountains at 9,000 feet above sea level, the highest-altitude tequila distillery in Mexico, where thinner air lowers the boiling point and changes the character of distillation itself. Founded by sommelier Daday Suarez with Master Distiller Juan Reyes, formerly of Patrón, the operation is certified organic and additive-free to an unusual degree: the ingredient list is agave and water, full stop — even the yeast is wild, with spontaneous fermentation running roughly 80 hours in open wooden tanks with fibers included, followed by a second malolactic fermentation borrowed from winemaking. The agave cooks 72 hours in brick ovens and gets crushed by tahona; the finished blanco settles 25 days in a white oak container before bottling at 40% ABV, each bottle individually numbered. Drinkhacker found it briskly green and herbal — bell pepper, crushed almonds, lime leaf, grains of paradise — opening into lime-heavy citrus, brown butter, marzipan, and hazelnut, with a sharp, peppery finish. One critic found a sour edge across the line; others read that same malolactic tang as part of its character. A genuinely distinctive, terroir-driven blanco for drinkers who want something nobody else is making.

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