Tapatío Blanco 88 Proof
Tapatío · La Alteña (Destiladora González González)
The tequila that helped define what highland agave tastes like — understated, precise, and endlessly referenced by peers who won't say it out loud. If Fortaleza is the whispered name of the Valley, Tapatío is its highland counterpart, and this 88-proof expression is Carlos Camarena's quiet manifesto.
Nose
Bright, green agave forward — freshly steamed piña, wet river stone, and a lift of citrus zest. Underneath, a whisper of black pepper, cracked anise, and damp earth after rain.
Palate
Silky yet lively at 88 proof. Cooked agave sweetness leads into white pepper, lime pith, and a green herbaceous streak of mint and celery leaf. A savory mineral thread runs through the mid-palate, with hints of olive brine and grapefruit peel.
Finish
Medium-long and clean, drying slightly with lingering pepper, cooked agave, and a cool eucalyptus echo. The extra proof adds spine without ever turning hot.
- Agave
- 100% Blue Weber Agave (Agave tequilana), estate-grown in the red iron-rich soils of Arandas, Los Altos, at ~7,000 ft elevation, matured 8–10 years
- Production
- Slow-cooked in traditional brick ovens (hornos) for ~36 hours; milled with a combination of roller mill and tahona; open-air fermentation with wild yeast in wooden vats; double-distilled in small copper pot stills; bottled at 44% ABV without dilution to standard proof
- Region
- Arandas, Los Altos, Jalisco, Mexico
- Cooking Method
- Slow-cooked in traditional brick ovens (hornos) for ~36 hours; milled with a combination of roller mill and tahona; open-air fermentation with wild yeast in wooden vats; double-distilled in small copper pot stills; bottled at 44% ABV without dilution to standard proof
- NOM
- NOM-1139
- Additives Free
- Yes
Cocktail Suggestion
The Unspoken — 2 oz Tapatío Blanco 88, 0.75 oz fresh lime juice, 0.5 oz Ancho Reyes Verde, 0.25 oz agave syrup, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime coin floated on the surface.
Food Pairing
Aguachile verde with wild shrimp, cucumber, and serrano — the tequila's peppery minerality and citrus lift mirror the dish without overwhelming its delicacy.
Made by third-generation tequilero Carlos Camarena at La Alteña — the same Arandas distillery that produces El Tesoro — using estate-grown highland agave, brick oven cooking, tahona and roller mill milling, and open-air fermentation with wild yeast.
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