Episode Transcript
[00:00:00] Speaker A: Every now and then, a tequila brand comes along that makes you stop and.
[00:00:03] Speaker B: Say, hey, wait a second, this one's different.
[00:00:06] Speaker A: Today I've got Polanco Blanco tequila in front of me. A tequila that blends old school tradition.
[00:00:12] Speaker B: With a modern twist.
[00:00:13] Speaker A: And trust me, you're going to want.
[00:00:15] Speaker B: To hear how they make this one.
[00:00:17] Speaker A: All right, let's pour a glass and see what this one is all about.
[00:00:22] Speaker B: As you can see, I have drank a little bit of it.
[00:00:28] Speaker A: All right on the nose, I'm getting fresh cooked agave, some herbal notes, a.
[00:00:32] Speaker B: Little bit of citrus, and just a little bit of pepper, actually in the nose as well. It's a little different than what most blancos smell to me on the palate.
[00:00:48] Speaker A: It's got a great texture, like nice mouth feel. So some nice agave sweetness, a light.
[00:00:53] Speaker B: Pepper, and a little subtle vanilla.
It's very good.
[00:00:59] Speaker A: Now let's talk about what makes their production a little bit different.
[00:01:03] Speaker B: The nom they're coming out of nom 1633.
[00:01:07] Speaker A: It's not a nom that you sit down and look at and go, man.
[00:01:09] Speaker B: Every tequila that comes out of there is great. They're doing some things that are a little different. What makes Polanco stand out in their process? Well, it's done a little bit more in a traditional way. It's cooked in a stone and brick oven. It's crushed with a tonawheel. It's fermented in stainless steel tanks using 100% natural fermentation, then twice distilled in their copper pots. And here's the twist. It's rested in some bourbon barrels, giving it a touch of character you don't usually see in this category. Or at least it's not something that stands out. On top of that, it is certified organic, and all of the agaves are from the highlands. Also, these guys went a little bit further in the step of becoming a tequila brand. It's USDA organic, it's B Corp certified, it's climate partner certified. And every single bottle that you buy, a percentage of their sales, not profit, but sales, goes to bring fresh water in places in Mexico.
[00:02:05] Speaker A: Recently, I did an interview with Polancos. I'm going to say brand ambassador for.
[00:02:09] Speaker B: The best for Chris Mano.
[00:02:10] Speaker A: We went deep into what makes this brand different tick.
[00:02:13] Speaker B: Their philosophy, their organic approach, how they're bringing something new while staying true to tradition.
[00:02:20] Speaker A: If you really want the inside scoop.
[00:02:22] Speaker B: Go check out the full interview. I'll put the link in the description.
[00:02:24] Speaker A: All right, so tell me, what do you think does blanco tequila rested for a short time in an oak barrel sound like something you would pour? Drop your thoughts in the comments and let me know if you've tried Palenco yet.
[00:02:35] Speaker B: And don't forget to hit the like button. Subscribe and check out my full interview with Chris from Palenco to get the complete story behind this tequila. It's a good one. I do like it. There's not much left. I think I need to order another one. Salute. Have a great night.
