Chinaco Tequila Blanco is made from blue weber agave, primarily harvested in Tamaulipas, Mexico, including estate-grown agave. The agaves are cooked in an autoclave for 12 hours, then crushed and shredded. After fermentation, the agave is distilled in copper-lined alembic stills and bottled 30 days later.
The variety in soil types and elevations of the agave fields used for this tequila come through in the distinctive, edgy minerality and agreeable sense of ripeness.