Tapatío: Cult Favorite Tequila

Blanco is a clear tequila, therefore its name ‘blanco’, white in Spanish. It’s generally not aged in the traditional barrel way. But Tapatío Blanco and overproof Blanco 110 are rested for 6 months in stainless steel tanks. Why the rest? The time in tanks allows the oxidation process to occur, settling the flavors before bottling. The overall effect is a smoother taste naturally without dilution. As we believe at Charbay, Tapatío understands the importance of patience in distilling. Release nothing before its time.

To be labeled as Tequila it must be made in one of five areas of Mexico (One state – Jalisco, and four municipalities – Guanajuato, Michoacán, Nayarit, or Tamaulipas) and be distilled from only one species of agave – Blue Agave.

To be labeled as Mezcal it must be made in one of nine areas of Mexico (Oaxaca, Guerrero, Michoacán, Puebla, Durango, San Luís Potosí, Zacatecas, Guanajuato, and Tamaulipas) but can be distilled from any species of agave, not just Blue Agave.

What about the taste difference? Tequila tends to be more agave-forward, with a smoother, sweeter flavor. Mezcal is often considered to have a more savory and smoky flavor. But aging contributes to a richer flavor profile in Tequila, especially when aged for longer in used bourbon barrels as Tapatío Reposado, Añejo and Excelencia Extra Añejo are.

The most well-known classifications of tequila are Blanco, Reposado, Añejo and Extra Añejo. Each have their virtues, but when it comes to sipping, most people prefer a tequila with some barrel aging. When a tequila rests inside a barrel, the liquid expands into the barrel’s wood, then contracts out again. As this natural process happens, day in day out, the liquid draws flavors and color from the wood, building complexity along the way. Being artisans of flavor, we like to offer spirits that delight you with their intricacies. And we believe in the purity of a well-made, handcrafted spirit, which is why we were drawn to the cult favorite, Tapatío. Like us, they are a family-owned, multi-generational distillery, producing high quality products people love. They don’t just deliver to the standards required of them, but go beyond to over-deliver for the customer. A great example of this in practice is the extra length of time Reposado, Añejo and Extra Añejo are aged in used barrels. It mightn’t make good business sense to age longer, but it sure makes sense from a flavor perspective…

Tapatío Reposado – 8 months (standard is 2 months)

Tapatío Añejo – 18 months (standard is 12 months)

Tapatío Excelencia Extra Añejo – 5 years (standard is 3 years). Additionally aged for 5 years in glass jugs.

To be labeled Tequila it must be:

1. Made in Mexico
2. From one of five authorized areas – Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas
3. Be distilled from 100% Blue Weber agave

If it doesn’t meet these requirements, it must be labeled as an “Agave Spirit” or Mezcal.

Tapatío Tequila meets all three conditions. It’s produced at the La Alteña distillery in the mountainous region of Jalisco, Mexico. This region is famous for growing the best blue weber agave.

No they aren’t related but they share a common story.

“Tapatio” (m) or “Tapatia” (f) is a colloquial term to describe someone from the highlands of Mexico or from Guadalajara. Both are located in the state of Jalisco.

For the tequila, Jalisco is the premium growing region of blue weber agave and home to the most prestigious tequila distilleries, including Tapatío.

For the hot sauce, the company’s founders emigrated to America from Guadalajara, the capital of the state of Jalisco.