Tequila Blanco

Where it started

Blanco is simply the end of the production line. After fermentation, the dead must is distilled in two phases, generally in stills, though columns are also used, and "after this stage, Tequila Blanco is obtained."² The 2012 standard lists it first of the five classes, as "Blanco o Plata."¹

Where and how it's made

The legal definition is short and strict. Blanco is a transparent product, not necessarily colorless, with no abocado, obtained from distillation by adding only dilution water.¹ It may rest in oak for less than two months.¹ That short rest is why some blancos show a faint straw tint and a softer edge.

The standard also caps dry extract, the solids left after evaporation, at 0.30 g per liter for blanco, against 5 g for every other class.¹ The tight limit matches the rule: the softeners allowed in other classes, caramel, oak extract, glycerin and sugar syrup, have no place in a blanco.¹ The exception is flavored tequila: any class, blanco included, that adds permitted sweeteners or flavorings must name the flavor on the label.¹

How to taste it

Use a copita or tulip and taste neat at room temperature. Look for cooked agave, citrus peel, black pepper, green herbs and a mineral finish. Blanco is also the margarita and Paloma workhorse. Pair with ceviche, fish tacos or a tomatillo salsa.

Styles and what the label means

• Blanco / Plata — the Spanish names; either may appear.¹
• Silver — the permitted English export term.¹
• 100% de agave — blue agave only, bottled by the producer inside the appellation; the label term to look for on a sipping blanco.¹
• Joven / Oro — not a blanco: blanco blended with aged tequila or softened with additives. tequila →