Tapatio Blanco is one of the most well-respected tequilas in the bar industry. Made by the Camarena family in the highlands of Jalisco with 100% state grown blue agaves, they rely on artisanal methods, such as brick ovens, partly crushing the agaves with a tahona, letting nature do the fermentation and distilling in copper pot stills. The taste and style hasn’t changed much since the very beginning of Tequila Tapatio back In 1937 from Don Felipe Camarena to nowadays the third generation of Camarena’s who proudly keep on the legacy.
Appearance: Clear with silver reflections.
Nose: Sweet, earthy agave with hints of pepper.
Taste: Cooked agave sweetness with green apple and black pepper.
Finish: Earthy root vegetables with a hint of mint.
Overall: Quintessential highland tequila.
Tapatio Blanco is a favourite amongst bartenders in the UK. This is always a good choice of Tequila if you’re wanting to impress American friends, due to the fact it is unavailable State-side because of trademark issues.
If the person you’re buying for is a fan of the Tapatio Blanco you could also try Ocho Blanco, Tequila Cabeza or Fortaleza Blanco.
Tequila can be seen as an appillation (A.O.C), as Mexican Law states that tequila can only be produced in the state of Jalisco and in limited municipalities in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas. The production of tequila is regulated by the Tequila Regulatory Council (CRT) with many rigid, strict laws that producers must abide by in order to ensure authenticity. In a similar way to Scotch Whisky the terrain, area and soil all shape the character and taste of the tequila, as a result of how it affects the agave plant.
La Altena distillery
ABOUT THE LIQUID
Tequila Tapatio is one of the most renowned Tequilas amongst the industry, for their excellence on not only flavour but also in quality. The Camarena family who produce this tequila, maintain the legacy of their grandfather, who started producing Tapatio back in 1937. The production still remains very similar to what it was before, relying heavily on artisanal techniques. They own and grow their own agaves, in the highlands of Jalisco, and all the production happens at La Altena distillery. The agaves are cooked in a brick oven and then crushed using a tahona as well and millers, natural fermentation in wooden tanks, and copper pot still distillation. Distilled to around 50% and then bottled at 40% after being let to blend with water in stainless steel tanks.