Tanteo Habanero Tequila

Tanteo Habanero is the extra-spicy one — 100% agave blanco macerated with fresh habaneros, and Drinkhacker warns the heat builds to a mouth-searing performance that lasts for minutes. Tanteo launched in 2007 as the first pepper-infused tequila and is made in Juanacatlán, in the hills between the highlands and the valley, at a distillery owned and operated by a cooperative of eighty-five farming families who get a fair price for their agave; every bottle is distilled, infused, and bottled by hand. The Habanero is 100% blue Weber agave, traditionally cooked, open-air fermented, small-batch distilled, then macerated with fresh, locally grown habaneros, and bottled at 40% ABV. Drinkhacker: the heat is evident on the nose — a raw red-pepper character like cayenne gone wild — creeping up on the palate, building to a searing finish where the agave finally shows itself; they gave it a B-minus and admitted they weren't sure how to use it outside bar bets. Honest note: that's the review, and it's the point — this is the tequila for the drinker who finds the Jalapeño mild, the spicy Margarita that needs to actually hurt, and the shot that settles arguments. A dash in a Margarita, a Michelada, or a dare. Tanteo, habanero.

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