Tequila Atanasio Artesanal Blanco Tequila

Atanasio is the tequila of Familia Landeros, made at the family's own distillery, NOM 1599, in El Medineño, Jalisco, in the lowlands outside the town of Tequila, with René Carranza as maestro tequilero. The name honors Tío Atanasio, born in 1897, who worked the agave fields, started distilling in his twenties, credited a daily glass of tequila for his health, and lived to 103. The Landeros family has grown agave for more than a century but only built its own fábrica in 2011, spending several years getting the NOM and CRT certification before the first label, El Tío Atanasio 103, found a local following. The blanco is made from estate-grown blue Weber agave harvested by hand, cooked about 24 hours in a small low-pressure autoclave, crushed on a small roller mill, fermented six to eight days with ambient yeast in open stainless vats, distilled twice in stainless pot stills, and proofed with deep well water to 40% ABV after fifteen days resting in steel. Tequila Matchmaker verifies it additive-free. It drinks herbaceous and fresh, with black peppercorn, marigold, marjoram, damp earth, grapefruit zest, cut grass, and a touch of vanilla bean and candied apple. Output is deliberately limited.

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