The Best Blanco Tequilas Under $50

Whether you’re a seasoned tequila drinker or just getting started, a blanco tequila belongs in your collection. Our top picks in the category are both worthy to sip and to shake in your next Margarita. Even better, they’re each $50 or less.
Jul 24, 2019
  • 14
    Mineral & Fruity
    Chinaco Tequila uses 100% blue weber agave using as much agave harvested in Tamaulipas as they can, including their own estate-grown agave. The agaves are cooked in an autoclave for 12 hours and then crushed and shredded. After fermentation, the agave is distilled in a two copper-lined alembic stills. Chinaco Blanco is bottled 30 days after distillation. Chinaco was born when Guillermo González, then Mexico's Secretary of Agriculture, planted agave in his home state of Tamaulipas to supply Jalisco's then-booming tequila industry, only to have his buyers renege on their contracts once the plants were mature. González responded by opening his own distillery in his namesake hometown and lobbying the government for its inclusion in the designated area for tequila production.
  • 13
    Fruity & Floral
    Carlos Camarena and Dale Sklar join forces to bring us Villa Lobos Tequila. Originally produced for the UK market, there was no way that they could keep a new offering from Carlos Camarena from the US. Produced via old school production methods using only the ripest of agave, it is aged for 6 months in steel tanks after distillation.
  • 12
    Casamigos is a tequila brand created by friends George Clooney, Rande Gerber, and Mike Meldman. They have chosen NOM 1416 (Productos Finos de Agave) to be where this tequila is made and agaves from the Highlands of Jalisco are chosen for distillation. Their blanco rests for 2 months in stainless-steel before bottling at 80 proof.
  • 11
    Salty & Fruity
    Volcán De Mi Tierra Blanco is produced by Master Distiller Anna Maria Romero Mena who uses a blend of Los Altos (Highland) and Tequila Valley (Lowlands) agave for the tequila. Meaning "Land of the Volcano", this tequila is a joint venture between Moët Hennessey and the Gallardo family. Released May 2017 in select US markets.
  • 10
    While high proof tequila is not uncommon in Mexico, it has not been imported to the US until now. Tapatio is a collaboration between Marko Karakasevic of Charbay Distillery & Winery in Napa, CA and Carlos Camarena, whose family has a long tradition of distilling in Mexico. Bottling at this proof is meant to capture the truest essence of the agave without watering it down.
  • 9
    Oily & Fruity
    Partida Blanco is an unaged tequila produced from agaves grown in the valley of Jalisco. Stainless ovens, also known as autoclaves, are used to cook the agave at a lower temperature than has become the industry standard. Their fermentation tanks are open vats which allow wild yeasts to be utilized. A combination of stainless and copper alembic stills are used in the distillation process.
  • 8
    Floral & Mineral
    1 2 3 (to be pronounced “Uno, Dos, Tres”) is a tequila brand that was founded by David Ravandi. It is certified organic by both the USDA and the EU. The unaged “Uno” uses 100% blue agave sourced from the Tequila Valley (Lowlands). The bottles are made from 100% recycled glass, with the labels printed on 100% recycled paper. Soy ink is used for the printing.
  • 7
    Rich & Fruity
    Valles is the brainchild of Siembra Azul founder David Suro, who wanted to create a tequila at the very first distillery he'd visited, Distileria Cascahuin (NOM 1123). The lowland Valles area in which it is located is known for its mineral-rich agave grown in the volcanic soils of El Arenal, Jalisco. The agave is slow roasted for up to 72 hours and shredded 4 times for optimal use of its sugars. It is meticulously fermented in a combination of Mamposteria (a stone structure enclosed by fiberglass) and stainless steel tanks. It is then distilled once in stainless steel with copper coil, then again in more slowly in small copper pot stills, bottled unaged.
  • 6
    Herbal & Sweet
    Named for Don Felipe Camarena, the man who established La Alteña Distillery in 1937 and where El Tesoro is distilled today. The agaves used in its production are 100% estate-grown agaves from Los Altos (aka Highlands) of Jalisco. After the agaves cook for three days in a horno (oven), they are then crushed by a two-ton tahona stone. Fermentation and distillation includes not only the aguamiel (cooked agave juice), but the fibers and pulp. It is distilled to proof meaning no water is added. It is bottled without aging at 80 proof. Note: Packaging and name update from Platinum to Blanco Tequila in April 2018. (SRP $50)
  • 5
    Fruity & Sweet
    A 100% blue agave tequila owned & imported by 3 Badge Mixology, Pasote Tequila Blanco is made by Felipe Camarena at El Pandillo Tequila Distillery in the Los Altos (Highlands) region of Jalisco, Mexico. Camarena maintains the traditional process of tequila making, using stone ovens with built-in steam jets to cook the piñas and a hand-built steel shredder and tahona wheel to shred and extract the agave. Fermented in stainless steel vats and double-distilled in copper stills, 40% collected rainwater and 60% stream water is added and the final bottled product is bottled at 40% ABV.
  • 4
    This tequila is actually distilled at two of the brand's own distilleries, Fábricas El Centenario and La Vencedora. The former employs more traditional methods including the use of two mules to pull the tahona (stone wheel) and wild yeast in fermentation while the latter uses a molina (a modern mill) to crush the agaves and their own yeast strain. Both are distilled in copper pot stills and the two tequilas are blended together to create their product.
  • 3
    Guillermo Erickson Sauza, a fifth-generation tequila maker and a descendant of THAT tequila family resurrected his family-owned distillery in 2005. The tequila is produced in a traditional manner using brick ovens to cook the agaves which are then crushed with a tahona (large stone wheel). They are then allowed to naturally ferment in open air wooden tanks. The tequila is known in México as Tequila Los Abuelos, named to honor his great-great grandfather, great-grand father, and grandfather who did so much to promote the tequila industry. Outside of México, the brand is known as Fortaleza ("fortitude").
  • 2
    Spicy & Fruity
    Don Julio's distillery in Atotonilco, Jalisco (NOM 1449) utilizes Highland agaves that are steam-cooked for 72 hours. After crushing the cooked agave, the aquamiel (honey water) is collected, fermented, and then double-distilled in stainless steel pot-stills. The tequila is bottled immediately afterward without further resting or aging.
  • 1
    Rich & Fruity
    4 Copas was founded by Hector Galindo Miranda The brand makes its tequila from 100% organic blue weber agave along with organic agave yeast in its production. The agaves are slow-cooked in traditional brick ovens. This clear, unaged spirit is bottled at 40% ABV.