The Top Blanco Tequilas from the Tequila Valley

Tequilas from the Tequila Valley (aka Lowlands or El Valle) tend have peppery, earthy, and herbal flavors. Here are our favorite blanco tequilas made there!
Aug 24, 2019
  • 10
    Sweet & Rich
    Blue Weber agave patiently allowed to mature 10-14 years are used to create this distillate. After harvest the agave are steam-roasted in stone ovens for 38 hours and then shredded and squeezed to extract the sweet aguamiel (aka honey water or sweet agave syrup). This is then allowed to ferment for 5 days before it is triple-distilled.
  • 9
    Herbal & Earthy
    Despite being made in one of the region's largest distilleries, Herradura tequilas are made from agaves roasted in traditional clay ovens and fermented with ambient yeast. The unusual greenish-straw color is due to a brief (45 day) period of aging in well-seasoned American oak barrels.
  • 8
    Mineral & Spicy
    Since 2012 Tequila Azteca has been made at NOM 1173, the same distillery as Grand Mayan. Crafted by Juan Carlos-Jimenez Ahedo and Carlos Monsalve-Agraz in 1997 is was originally made at NOM 1137 which also produces the famed Casa Noble.
  • 7
    Fruity & Earthy
    El Jimador tequila, produced at Casa Herradura, is a 100% agave tequila that has become the #1 selling tequila brand in Mexico since its launch in 2000. A classically styled Lowlands tequila, El Jimador Blanco is a value-priced spirit that offers great quality at an affordable price. This versatile mixer will make great cocktails without breaking the bank.
  • 6
    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.
  • 5
    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.
  • 4
    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.
  • 3
    Fruity & Herbal
    Tequila ArteNOM Selección de 1549 Orgánico Blanco was produced using USDA certified organic agaves sourced from the Tequila Valley in Jalisco. After the agaves are halved and quartered, they are steam-roasted in a brick kiln oven for 24 hours. After fermentation, the juice is distilled to 54% ABV and reduced to 80 proof with demineralized water. This was produced at NOM 1549, Destilería Refugio by Master Mezcalero Ramón Sandoval--all of this information proudly stated on the front of the bottle.
  • 2
    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.
  • 1
    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").