Arette Blanco Tequila

Long Island Lou calls Arette Blanco possibly the best blanco you can sip neat at twenty dollars — and says when he blind-tests expensive tequilas against it, Arette often wins. Arette is one of the few brands still made in the town of Tequila itself, at the El Llano distillery, NOM 1109, where the Orendain family began distilling in the early 1900s; brothers Eduardo and Jaime Orendain, fifth-generation master distillers, run it today, and the brand launched in 1986, named for Arete, the horse that won Mexico's only Olympic gold medals in show jumping in 1948. The Blanco is 100% estate-grown blue Weber agave from fields on the outskirts of Tequila, cooked in a blend of stone oven and autoclave, roller-milled, fermented in stainless and cement, double-distilled, and bottled unaged at 40% ABV — additive-free, confirmed. Lou: full-bodied, very flavorful, somewhat complex, not too smooth and not too sweet — exactly the way you want it, the star of the classic line, and one of the best mixers you can buy, which is why bars have made it their well. Expect a nose of cooked agave, black pepper, citrus, and a mineral, earthy valley note, opening into a bright, peppery, medium-bodied palate of agave, lime, and a faint anise with a clean, warm finish. Honest note: it's the bartender's tequila — no marketing, no celebrity, just El Llano at a working price. For a Margarita, a Paloma, a Ranch Water, or neat. Made in Tequila.

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