Alto Canto High Proof Blanco Tequila

The High Proof is Alto Canto's still-strength statement — the same organic blanco as the standard bottling, minus the water, bottled at 96-98 proof depending on batch. Everything about the production is deliberately old-school and then some: made at NOM 1636 in the Sierra del Tigre mountains at 9,000 feet, the highest-altitude tequila distillery in Mexico, founded by sommelier Daday Suarez with Master Distiller Juan Reyes, formerly of Patrón. Certified organic agave cooks 72 hours in brick ovens, gets crushed by tahona to avoid stressing the fibers, then wild-ferments in open wooden tanks with only ambient yeast — no cultivated yeast at all — followed by a second malolactic fermentation borrowed from winemaking. Additive-free, individually numbered bottles. Drinkhacker's Christopher Null gave it a B+, describing a big, punchy nose of lemon citrus, flint, perfume, oregano, and lightly sweet roasted agave, with freshly cracked black pepper hitting first on the palate, then roasted agave, pear, rose petals, and a touch of salinity, finishing long as the pepper returns. He called it delicious and nuanced, good enough to sip but built to stand out in cocktails where the bold flavor and proof shine — and it was Bourbon & Banter's clear favorite of the whole line for exactly that reason. Add water if you like; it starts where most blancos give up.

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