The Best Blanco Tequilas Under $50

Tromba Tequila celebrates the "Tromba" or "Big Rain" - the seasonal rainfall in Jalisco that helps water the fields of agave throughout the region. Unaged, this tequila is distilled from 7 to 12 year old blue weber agave grown in the Los Altos area of Jalisco. It is immediately bottled after its second distillation at 40% ABV. (SRP $32.99)

LALO Tequila is made from agave sourced from the Highlands of Jalisco, a proprietary Champagne yeast, and deep well water. The harvested agave is cooked in stone ovens before being pressed and double distilled. LALO is named after one of its co-founders, Maestro Tequilero Eduardo "Lalo" González, grandson of Don Julio González who founded his own namesake tequila brand. There are no additives or barrels used in this blanco tequila and there are no plans to release aged versions. (SRP $49.99)

Distilled exclusively from agave grown on Carlos Camarena's family estate, this tequila has been a cult favorite in Mexico for more then 75 years but is a recent arrival in the US. Uniquely, it is distilled to its final bottling proof, rather than being distilled to a higher proof and then diluted with water. "Tapatío", by the way, refers to someone or something from Guadalajara, the Camarena family's ancestral home. (SRP $40)

Created by Felipe Camarena, G4 (four generations) is a tequila distilled at El Pandillo Distillery in Jesús María, Jalisco. The agaves are cooked in one of two stone ovens on site for 22 hours and crushed in a handmade metal tahona nicknamed "Felipestein". It is distilled in copper stills for both distillations. The water used to create the tequila is a 50/50 mix of collected rainwater and spring water. Their blanco is bottled without any time in wood. (SRP $40)

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. (SRP $45)

Tepozán Tequila is a farm-to-glass tequila using organically grown agaves harvested from the estate where the distillery is located in San Julían, Jalisco. Carlos Padilla is the farmer turned tequilero and he uses 100% Weber blue agave in its production. The agaves are cooked for two days in traditional brick ovens and after milling, the fermentation is done in an open-air steel tank with wild, ambient local yeast. After two distillations, the blanco expression is bottled without any additives. The brand name refers to the tepozán tree which is a safe haven for butterflies across Central Mexico. (SRP $45)

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)

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. (SRP $49)

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. (SRP $45)

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. (SRP $49)