Cabal Blanco Tequila

Born at Tequila Las Americas in Amatitán and built on single-estate Blue Weber agave from Jalisco’s Los Valles, it leans into honest valley character: mineral, saline, and quietly herbal rather than loud and candy-sweet. Slow-cooking in an old 32-ton masonry oven, long natural fermentation, and double distillation over a five-tank system yield a spirit with a clean line from field to glass.

The flamboyant horse-head bottle gets attention first. Inside, though, the liquid stays focused on roasted agave, bright citrus, a hint of vanilla, and that distinct briny edge you expect from a good Valley tequila, with no additives muddying the profile. It’s unaged, rested for zero time in wood, so every detail of the cooked agave—earth, lime peel, faint pepper—comes through instead of oak.

This is a blanco you can pour for casual drinkers without scaring them off. The texture feels a little denser than many cocktail-driven blancos, carrying sweetness from the agave, gentle vanilla, and a mineral line that keeps it from slipping into sugary or straightforward. Sip it neat, drop it over a big cube, or build a pared-back margarita where the spirit actually carries the conversation instead of hiding behind citrus and sugar.

Nose: Fresh agave jumps out first. Then you start to pick up notes of roasted agave, lime, and lemon zest, a hint of orange oil, and a light, briny note that leans toward sea spray rather than harsh alcohol.

With a bit of air, soft vanilla, wet stone minerality, and faint green herbal tones—celery, lemongrass, a touch of mint—creep in and round things out.

Palate: The first sip feels smooth and slightly weighty.
Sweet cooked agave sits at the center, wrapped in citrus (lime, Meyer lemon) with a line of black pepper, salt, and a gentle vegetal note that never turns bitter. A hint of vanilla and steamed green squash rides along the mid-palate, providing just enough softness without straying into liqueur territory or tasting artificial.

Finish: The finish hangs around longer than you expect.
Mineral and lightly saline notes stretch out, carried by warm agave, citrus peel, and a last flicker of black pepper that feels tidy rather than aggressive. There’s a soft, buttery agave echo at the very end, the kind you only get when the oven work and fermentation were done with patience.

Grilled food loves this tequila. Think citrus-marinated shrimp, charred octopus, or simply seasoned white fish tacos where the briny, mineral edges in the Cabal mirror the sea without overpowering it. Ceviche with plenty of lime and cilantro, esquites with fresh cheese, or aguachile with cucumber and serrano all lock in nicely with the bright citrus, pepper, and gentle sweetness in the glass. For something richer, try elote slathered in crema and chile, or a simple roasted chicken with lime, garlic, and herbs, allowing the agave to stay front and center.