Blanco

Ultra-Premium Blanco Tequila from the Highlands & Lowlands of Jalisco

Agave-forward Citrus & vanilla White pepper

Crafted from 100% Blue Weber Agave sourced from two distinct altitudes, each bringing its own character to the glass. Stone-roasted, twice distilled, and rested for 48 hours in stainless steel tanks. The result is a clean, complex Blanco with agave-forward depth, notes of vanilla, citrus, and white pepper, and a smooth, crisp finish. This is our foundation for everything we make.

$39.95

Dairy-Free

Kosher

Gluten-Free

Ingredients

Natural Spring water, 100% Blue Weber Agave, and Wild Yeast. Only three ingredients. Nothing more.

Info & Sourcing

Verdadero Blanco starts in the fields of Jalisco, Mexico, where our Blue Weber Agave is slow-grown for eight years, nearly double the industry standard. We source from both the highlands, where the climate produces a sweeter, more floral agave, and the lowlands, where the earthier soil adds depth and complexity. The two are blended by taste, not formula, ensuring every batch hits the same balanced flavor profile.

Stone-roasted for 56 hours in traditional brick hornos. Crushed by a traditional tahona wheel. Fermented naturally with wild yeast for 60 to 72 hours. Twice distilled and bottled fresh. Nothing added, nothing hidden.

Multi-award-winning. Small batch. Hand labeled.

ABV: 40% · 750ml · Jalisco, Mexico

How to enjoy

Verdadero Blanco is crafted to be enjoyed any way you pour it. Sip it neat to experience the full agave profile. Pour it over ice to open up the citrus notes. Or use it as the foundation of a great cocktail; it is clean enough to let every ingredient shine.

Best served: In Cocktails · On the Rocks

MULTI-AWARD-WINNING VERDADERO BLANCO IS CRAFTED FROM 100% BLUE WEBER AGAVE FROM BOTH THE HIGHLANDS AND LOWLANDS OF JALISCO, MEXICO.

Our Blanco is where everything begins. Two altitudes. Two distinct soils. Eight years in the ground. Stone-roasted for 56 hours, crushed by a traditional tahona wheel, and fermented with wild yeast the way it's always been done. What comes out of the still is the most direct expression of the agave itself, nothing added, nothing masked. Every batch is tasted before it moves on. Every single one.