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Hotel California Tequila Blanco
Hotel California Tequila is produced at NOM 1545 in the southern Los Altos highlands of Jalisco (earlier bottlings came from NOM 1529), using blue Weber agave grown in the Los Altos region. The production is a modern, clean-running process: the agave is cooked in a high-pressure autoclave, crushed on a roller mill, fermented as 100% agave in stainless steel tanks, and double distilled in a stainless steel pot still, with deep well water used to proof it down. The Blanco is bottled unaged and cold filtered at 40% ABV (80 proof), so what's in the glass is the highland agave and the distillery's house character without any wood. Reviewers on Tequila Matchmaker pick up salty, briny cooked agave with pepper and herbal notes, and one describes it as having an old-school vibe. That peppery, savory profile makes it a working tequila rather than a sipping showpiece, and it's at its best in a shaker: a classic Margarita with fresh lime and Cointreau, a Tommy's Margarita with agave syrup, a Paloma topped with grapefruit soda, or a tall Ranch Water with Topo Chico and a squeeze of lime.
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