Casamigos Blanco Tequila
Product details
| Management number | 248620754 | Release Date | 2026/09/03 | List Price | US$16.00 | Model Number | 248620754 | ||
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Casamigos Blanco is the unaged expression from the Casamigos lineup — 100% Blue Weber agave from the Los Altos Jalisco Highlands, slow-roasted in traditional brick ovens and fermented for 80 hours before distillation. Built for cocktails and sipping, clean and agave-forward.
The 80-hour fermentation is the production detail that most distinguishes Casamigos from mainstream competitors. Extended fermentation allows more complex flavor compounds to develop before distillation, producing the smooth, rounded character the brand is known for — particularly notable in the Blanco, where no oak aging mediates the distillate character.
Tasting Notes
- Nose: Sweet cooked agave, citrus, light vanilla, fresh floral notes
- Palate: Clean and smooth — sweet agave, citrus zest, a hint of vanilla, gentle heat
- Finish: Crisp and clean with lingering agave sweetness
Specs
- Producer: Casamigos, Jalisco Highlands, Mexico
- Agave: 100% Blue Weber, Los Altos de Jalisco
- Style: Blanco Tequila, unaged
- Fermentation: 80 hours
- ABV: 40%
- Size: 750ml
Browse the full Casamigos lineup or all tequila at Wooden Cork.
Frequently Asked Questions
Is Casamigos Blanco good for margaritas?
Yes — one of the most popular premium margarita tequilas. The sweet agave and citrus character hold up well against lime and triple sec, and the smooth fermentation-driven profile means no harshness in the cocktail.
How does Casamigos Blanco compare to the Reposado?
Blanco is unaged — pure Los Altos highland agave, no oak influence. Reposado adds 7 months of American oak aging, introducing caramel, vanilla, and cocoa notes. Blanco for cocktails where agave is the dominant note; Reposado for more depth or neat sipping.
What does 80-hour fermentation mean for the taste?
Most commercial tequilas ferment for 40–50 hours. The 80-hour fermentation allows the agave sugars to convert more fully and the liquid to develop more complex aromatic compounds before distillation — producing a smoother, rounder blanco with less harsh raw alcohol character than shorter fermentation produces.
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