The 11 Best Blanco Tequilas to Buy Right Now
In the world of tequilas, life begins with blanco.
No matter what other three variations you may be drinking, whether reposado, añejo, or extra añejo, they all start out as a blanco—an unaged agave distillation. Consequently, the better the blanco, the better will be its transformation into any of tequila’s aged expressions.
That’s why, for the tequila aficionado who wants to experience the true essence of agave, the crystal clear blanco (also called “silver” or “platinum” by various distillers) offers the purest flavor, without aging, although a few producers rest their blancos in barrels or stainless-steel vats for about a month after distillation to let it settle into a subtle smoothness.
In addition, some distillers mix their blancos with a touch of an older tequila (usually an añejo), thus producing a joven, which translates as “young.” However, technically, it can no longer be called a blanco, as it has had an aged tequila added, no matter how miniscule the amount. By comparison, these 11 blancos are the very best ways to savor the very heart and soul of Mexico’s native drink.
Best Overall Blanco: Cierto Private Collection Blanco
In 2017, venture capitalist and tequila connoisseur Todd Chaffee decided he wanted to make the world’s finest tequila. Teaming up with master distillers Enrique Fonseca and his uncle, Sergio Mendoza— fourth- and fifth-generation agaveros (agave farmers)—he succeeded. Although it took seven years to bring this tequila to market, because in a unique marketing ploy, the company held it back from national distribution until 2023, when it had won more than 700 awards. The wait was worth it, for this blanco starts out with a tantalizingly sweet, smooth bouquet that quickly slips into floral, peppery notes that linger. Fittingly, “cierto” is Spanish for “true”—a perfect word to describe this pure, elegant tequila.
Best for Margaritas: Nosotros Blanco
A college assignment quickly turned into a career when Carlos Soto, who had emigrated from Costa Rica to the United States, entered this blanco in the 2017 San Francisco World Spirits Competition and won a Double Gold for “Best Tequila.” I was one of the judges at that blind tasting event (every spirit was identified by a letter, not by brand) and remember writing in my notes, “This would make a helluva Margarita.” After the judging, the entrants were revealed, and the Double Gold Best in Class tequila was Nosotros. Possessing citrus influences from Highland agaves combined with herbal, peppery notes from Lowland agaves, the result has a slightly rugged undertaste that just begs for a measure of Grand Marnier Cordon Rouge and a squeeze of fresh lime.
Best Craft Tequila: Casa Noble Blanco
Co-founder Pepe Hermosillo does things a little differently than most other tequileros, using only certified organic ingredients, and distilling his tequila three times, surpassing the legally required double distillation. It is that third distillation that defines and refines this blanco, giving it a smoothness that makes it imminently drinkable. Hermosillo carefully selects his agave fields in the volcanic soil of the mountains of western Jalisco. That rich earthiness—along with undertones of cracked pepper and light notes of vanilla—is reflected in this tequila.
Best Tequila for Sipping Neat: El Negocio Blanco
Released in October 2023, the inaugural bottle of this pure, 100 percent additive-free tequila was auctioned at the 10th Annual WineaPAWlooza fundraiser in Napa Valley for a staggering $10,000—which makes its current price of $90 a bottle seem like a bargain. Produced by Napa Valley vintner Adam Craun, co-founder of the 100-point cult Cabernet Sauvignon powerhouse Memento Mori, along with entrepreneur Nicholas Lutz and master distiller Chava Rosales, this tequila is made with Craun’s vintner-like approach of matching the best ingredients with the terroir along with a combination of traditional and modern techniques, which includes using 30 percent stone tahonas and 70 percent roller mills to crush the exclusive, smaller, and more flavorful lowland tierra negra (black earth) tequilana weber agaves that make up this spirit. The result is one of the richest, deepest, most intense agave flavors of any blanco we have sipped. Peppery lime, roasted citrus, a hint of smoke, and a thick, sweet agave finish make this a tequila to be savored. Extremely limited, only 700 cases were produced of this initial release—or “vintage”—as winemaker Craun calls it.
Best for Cocktails: Patrón El Cielo
As one of this celebrated brands’ latest entrees to its newly christened “prestige” category—reflecting Patrón’s elevated style and pricing— this blanco was made for mixing. To achieve that goal, it is the first blanco to be distilled four times, which brings out more of the agave’s thick sweetness and releases additional notes of fresh cucumber and celery. “While adding another stage of distillation is commonly misconceived as a culprit for diluting flavor, that was not the case for Patrón El Cielo,” said David Rodriguez, Patrón’s master distiller. Indeed, we found it invites a riff on classic cocktails like a Bloody Mary or Martini.
Best Under $50: Teremana Blanco
This multiple award-winning small-batch tequila is partly owned by Dwayne “The Rock” Johnson, the wrestler turned actor turned entrepreneur who actually takes a personal interest in Teremana. He was involved in all 113 individual tastings that resulted in the final recipe for this blanco, which is bright with fresh citrus, tropical fruit, and roasted agave combined with a hint of lemongrass. The Teremana name itself translates as “spirit of the earth,” linking the Latin word “terra,” with the Polynesian word “mana,” meaning spirit, and reflecting the Samoan heritage of Johnson’s mother.
Best Splurge: Loco Puro Corazón
Gone are the days when tequila was thought of as just a cheap shot to get a quick buzz. This blanco is at the opposite end of that spectrum. In fact, it is one of the most meticulously crafted ultra-premium tequilas you can buy. Its name means “pure heart” in Spanish and refers to the fact that when a distilled liquid comes off the copper pot stills, it trickles out in three distinct evolutions. First is the “heads” a rough tasting spirit that gradually evolves into the “heart,” the “corazón” or middle and purest part of the distillate. Then comes the last part, the “tails,” which lacks the flavorful purity of the heart. While distillers naturally keep the “heart,” they usually redistill the heads and tails to try and salvage whatever small amount of the heart they may have been missed. Not so with Loco Puro Corazón. They use only the purest distillation of the heart, without redistilling the heads or tails. The result is an ultra-elegant blanco, soft as velvet, with sweet essences of pure agave, delicate herbs, and a touch of mint and eucalyptus. Puro Corazón rightfully deserves to be poured and enjoyed on very special occasions.
Best Single Estate: Tequila Ocho Plata Puntas 2023 Single Estate
The puntas, or “distiller’s cut,” of agave spirits are considered the most coveted part of the distillate and are traditionally set aside by the producer to be enjoyed with friends and family on special occasions. This is the second release of this coveted overproof expression of the brand’s award-winning plata tequila, following the spirit’s introduction in 2022. The single estate Highland agaves used to create this tequila were harvested from Rancho Mesa Colorada, a field overseen by the family of legendary tequilero and Tequila Ocho co-founder Carlos Camarena. With a 33 percent average sugar content for the piñas, and clocking in at 106 proof, the flavor is highly concentrated, buttery, and bursting with over-ripe agaves combined with ancho chiles, cracked black pepper; salted butterscotch, almonds, and green apples. “Puntas is an expression which, because of the high proof of the spirit, we originally could only make available for sale at our distillery,” Camarena says. “After we finally bottled and released it in early 2022, it was so well-received that we knew we had to create this second bottling for tequila aficionados.” Fair warning: although officially listed at $75, expect to pay a premium for this rare blanco.
Best Celebrity-Backed: Flecha Azul Blanco
It’s not difficult to find numerous celebrities hopping on the tequila bandwagon, but this one not only has true Mexican roots, but can boast of converting a wine-loving A-lister to embrace the agaves for real. Created by Mexican-born Aron Marquez along with first-generation Mexican American, Abraham Ancer, Flecha Azul soon got the attention of actor Mark Wahlberg, who joined the team as an investor. “It’s a quality tequila, totally additive-free, and you can tell as soon as you taste it,” Wahlberg says. “I was always a wine guy, never a big tequila drinker, until I tasted Flecha Azul.” Rested for two months in stainless steel tanks after distillation, the honey-sweet flavor is laced with ripe fruit and faint peppery notes. No wonder Wahlberg prefers this blanco for his cocktails.
Best High-Proof: Pasote Still Strength
Tourists visiting Mexico are often surprised to find that the majority of tequilas sold there are 70 proof, while the same brands exported to the United States are traditionally 80 proof or slightly higher. But by law, tequilas cannot exceed 110 proof, which means Pasote’s Still Strength is as high as any tequila can legally go. “This Still Strength blanco has an entirely unique production process as well as a fresh, colorful label design for the Mexican fall holidays,” said August Sebastiani, president of 3 Badge Beverage Corp. the wine and spirits négociant behind Pasote. The single-estate agaves are baked for two days and then crushed prior to being fermented in open-air stainless-steel tanks with a proprietary blend of cultivated local yeasts. The first distillation utilizes a closer cut of the heart, with less liquid available for the second distillation. The higher proof of the first distillate removes greater concentrations of impurities from the heads and tails of the agave distillate. This is indeed a powerful pour, exploding with sweet plantains and burnt sugar layered with savory notes of green pepper and a touch of white pepper.
Best Organic: 123 Organic Blanco
With blanco, reposado, and añejo representing the “123” of this USDA certified organic brand’s name, the 1 is quite logically a blanco. Made with agaves that are as much as 10 years old—a rarity in today’s fast-moving tequila environment—this blanco reflects founder David Ravandi’s devotion to creating agave spirits that express the ultimate in terroir and complexity. With delicate floral aromas and flavors of fresh agave, citrus and a subtle peppery kick in the finish, this is the perfect blanco for sipping on the rocks or using as a base for cocktails.
Frequently Asked Questions
How should you drink blanco tequila?
In spite of its earlier and now outdated reputation, the best blancos are very sophisticated spirits. They are also very versatile, thanks to—depending on brands—being adaptable to sipping straight, enjoying with ice, or used in cocktails. They can even be taken as a traditional shooter, although much of a blanco tequila’s subtle nuances may be lost if you just “knock it back.”
How does tequila differ from mezcal?
Both, by law, must be made in Mexico and distilled from roasted agaves, but tequila can only use the Blue Weber variety and must be distilled in the town of Tequila in Jalisco and four other specifically designated Mexican states: Guanajuato, Michoacán, Nayarit, and Tamaulipas. Also, the agaves are primarily steam-roasted in ovens. On the other hand, mezcal can be made in any of nine specified Mexican states, primarily in Oaxaca, but also in Durango, Michoacán, Tamaulipas, Guanajuato, Guerrero, San Luis Potosí, Zacatecas and Puebla. In addition, mezcal is typically made from agaves that have been cooked by fire, smoke, and heat in rock-lined pits,
How did we choose the tequilas on this list?
I start by “nosing” the tequila, pouring a small amount in a Glencairn tasting glass, just enough to fill its wide base, which narrows towards the top to concentrate the aromas of the liquid. With blancos I’m looking for the purity of agave—it can be crisp and herbaceous, or subtle and smooth, but the essence of the agave has to be there. After all, you drink a blanco to literally get the spirit of the plant that gives tequila its character.
Why should you trust us?
Richard Carleton Hacker has been writing about spirits, restaurants, wines and cigars for over forty years and has written for Robb Report since 1995. His work has also appeared in numerous other lifestyle magazines, including Playboy, The Quarterly Review of Wines, Tasting Panel, and the Somm Journal. In addition, he served for 10 years as a judge and team captain for the San Francisco World Spirits Competition. He has authored 11 books published in the United States, Great Britain, and Germany, including The Ultimate Cigar Book and The Connoisseurs Guide To Worldwide Spirits. He was knighted in Germany and is an honorary member of numerous whisky and wine societies, including the Scotch whisky industry’s exclusive Keeper of the Quaich honorary society (where he is one of fewer than 200 people worldwide to hold the coveted title of Master of the Quaich), and the Ordre des Coteaux de Champagne. He has traveled the world visiting countless distilleries in Scotland, France, and Italy and, of course, Mexico. His books on spirits and cigars are currently available on Amazon.
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Omega’s latest watch is in a universe of its own.
The Swiss watchmaker just unveiled its new Constellation Observatory Collection today, the next step in its Constellation lineage and the first two-hand hour and minute timepieces to ever earn Master Chronometer certification. And if you were paying attention to any of the dazzling watches spotted at the Oscars this year, you would’ve caught a glimpse of the new line already: Sinners star Delroy Lindo rocked one of the models on the Academy Awards red carpet, giving us a pre-release preview of the collection.
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On a sun-bleached corner of Brisbane’s New Farm, where the scent of frangipani mingles with the clink of coffee cups, stands a building that has lived more lives than most people. Once a premier’s residence, an orphanage, a hospital and a private school, the 160-year-old stone structure now finds itself reborn as Miss Midgley’s—a boutique stay that teaches a masterclass in how to make heritage feel modern.
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Built of Brisbane’s rare volcanic tuff, the building’s soft mauves and pinks are more than aesthetic; they are its identity. Locals still remember its 1950s incarnation as the Pink Flats, and the Whites have honoured that legacy with a contemporary blush-toned exterior, chosen to harmonise with the stone’s peachy undertones. Inside, those hues continue in dusty terracottas, russets and the faint shimmer of brass tapware. “Design can’t afford to be for the sake of fashion,” Isabella White has said. “It has to respond to what’s in front of you.”
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Even the picket fence, a heritage requirement, has been reimagined in corten steel—a sly nod to regulation turned into sculpture. It’s this blend of reverence and rebellion that gives Miss Midgley’s its edge: heritage without starch, nostalgia without sentimentality.
True to Brisbane’s easy elegance, luxury here is measured not in marble or minibar but in proportion, privacy, and personality. Each apartment—from the Drawing Room and the Assembly Hall to the Principal’s Office—is a self-contained sanctuary with its own kitchen, large bathroom and outdoor space. The ground-floor units open onto leafy courtyards and welcome small dogs; upstairs, the larger suites spill onto verandahs shaded by jacarandas.
At the heart of the property lies a solar-heated pool hemmed with tropical greenery and fringed umbrellas—more mid-century Palm Springs than colonial Brisbane. Around it, guests share a petite laundry, a communal library and that rarest of urban luxuries: a car park per apartment. The atmosphere is quietly collegiate—a handful of travellers who might nod to each other on the stairs but otherwise inhabit their own creative bubbles.
The hotel’s namesake, Annie Midgley, lends the project both its name and its spirit. An ambidextrous artist and teacher, she famously instructed two students at once, writing with both hands simultaneously—a fitting metaphor for the dual vision the Whites bring to the building: one hand rooted in history, the other sketching toward the future. “Not famous, yet known,” goes the property’s understated tagline—and indeed, Miss Midgley’s has quietly become that most desirable of addresses: the one whispered about by people who know.
Sustainability isn’t an accessory here; it’s structural. The adaptive reuse of the heritage building is its boldest environmental act. Solar panels power the property; an electric heat pump warms the pool; recycled decking and tiles frame the courtyard. The metre-thick tuff walls regulate temperature naturally, and the amenities follow suit—refillable bath products, biodegradable pods, Seljak blankets spun from textile off-cuts, and compendiums wrapped in Australian-made kangaroo leather. It’s slow luxury in the truest sense.
In a world of carbon-copy hotels, Miss Midgley’s feels deeply human—a place where history isn’t curated behind glass but lives in the warmth of stone and the flicker of afternoon light. The lesson it offers is simple and resonant: that the most elegant modernity often comes not from reinvention, but from listening to what’s already there.
