Espolon Blanco Tequila

Espolòn is the bartender's highland tequila — the rooster on the label, the José Guadalupe Posada woodcuts, and a blanco that costs what a well tequila costs and drinks like it shouldn't. Master distiller Cirilo Oropeza founded it in 1998 and built the Casa San Nicolás distillery, NOM 1440, to his own specifications among the agave fields of the Los Altos highlands; Campari owns it now. The Blanco is 100% blue Weber agave cooked twenty to twenty-two hours, fermented with well water drawn from 250 meters beneath the highlands, distilled for five and a half hours, and bottled unaged at 40% ABV; the label celebrates Mexican Independence Day in Posada's skeleton style, and Ramón the rooster is named for the spur on his leg. Expect a nose of cooked agave, tropical fruit, and a floral highland sweetness with white pepper, opening into a clean, bright, medium-bodied palate of agave, pineapple, and citrus with a peppery, moderately long finish. Honest note: Boozemakers points here when Casamigos drinkers ask what to buy for half the money — Espolòn is the value benchmark for highland blanco, made for cocktails by the case and honest enough to sip. For a Margarita, a Paloma, a Ranch Water, or the well that deserves better. The rooster.

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