
Tequila blanco is unaged tequila — the clear spirit bottled straight off the still, or after just a few weeks’ rest. Tequila is a Mexican spirit made from blue agave (Agave tequilana, the "Weber Azul" variety), and blanco is the style that shows that agave at its most direct, before any barrel gets involved.
Any other blanco will do. Otherwise reach for reposado, one for one: the drink comes out softer, with a little vanilla, and turns pale gold. Mezcal also works one for one but makes the drink smoky. A gold tequila may be just blanco colored with caramel, and not always 100% agave, so look for "100% agave" on the label.
Rested in oak for at least two months.
An agave spirit that may be made from any agave species. The hearts are traditionally cooked in pit ovens, which is where the smoke comes from.
"tequila is made from cactus"
A common misconception: agave is not a cactus but a relative of asparagus. Tequila is distilled from the fermented juice of its heart, not from a spiny stem.
An oven, an autoclave or an industrial diffuser — three ways to get the sugars out of the agave, and it shows: baked agave keeps its sweetness and a little smoke, diffuser agave comes out flat.
Blanco is bottled with its agave aromatics intact and no barrel to protect them, so it is the tequila that changes most on an open shelf. Keep it out of direct light. A bottle standing a third full for months will read flatter and more neutral than the one you bought.
Tequila blanco