Laneta Tequila Blanco is produced at Casa Maestri in Jalisco, Mexico, using blue weber agave sourced from both Los Altos and Tequila Valley. The agave is cooked in brick ovens and high-pressure autoclaves, then extracted using a roller mill. Fermentation takes place in stainless steel tanks. It is double distilled in stainless steel pot stills and bottled unaged at 40% ABV.
The palate is pleasant enough: lightly vegetal, viscous with a lingering black pepper finish. I’m left searching for more agave but otherwise this is a solid base as a mixer, if not the world class blanco or even top tier sipper its vessel deserves.