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Zumbador Blanco Tequila
Zumbador Blanco is an additive-free highland tequila made at Destilería El Sabino, NOM 1643, in Jesús María in Los Altos de Jalisco, by fourth-generation maestro tequilero Roberto López Anaya, a nephew of Felipe and Carlos Camarena of Tequila Ocho and G4. López tends roughly 1,000 acres of estate blue Weber agave in the red soils of the highlands at nearly 7,000 feet, harvested at about five and a half years, and the production is traditional end to end: the piñas are slow-roasted in masonry stone ovens, crushed with a tahona and a roller mill, fermented naturally in open-air wood and stainless steel tanks with deep well water, and double distilled in a combination of copper and stainless steel pot stills, then bottled unaged at 40% ABV (80 proof) with zero additives. Wine Enthusiast's Kara Newman described soft honey intertwined with zesty, vegetal jalapeño and a hint of lemon peel on the nose and palate, with a cooling spearmint note enlivening the finish, and The Daily Pour scored it 91. For about the cost of a mass-market blanco you get tahona-crushed, oven-cooked, additive-free highland tequila that sips neat and makes a serious margarita.
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