Episode Transcript
[00:00:00] When you think of Blanco Tequila, what pops in your head? Probably something clear, unaged, vibrant. The pure essence of agave, fresh from the still, right? The baseline for all other tequilas. So what if I told you that this bottle of Blanco claims to be the oldest one in the world? How's that even possible? It's a flat out contradiction. Well, today we're going to take a trip to the heart of tequila country and investigate the process of shaking up the definition of blanco. And we're going to dig into the audacious claim to find out if this blanco indeed is actually old. This is the story of tradition, innovation, and a brand that's not afraid to dream a little differently. All right, before we get any further, let's get on the same page. In the tequila world, labels matter a lot. They're protected. They're defined. At the bottom of the pyramid is blanco, also known as silver or plata. By law, Blanco Tequila can spend no more than two months in any kind of container before it's bottled. That's what gives it its signature sharp, peppery agave forward kick. For decades, that's been an undisputed truth. So when a brand like Terra d' Ansueno shows up with a bottle that they're calling the world's oldest blanco, it does more than raise eyebrows. It challenges the entire rulebook. Is this just clever marketing? Or have they genuinely found a loophole in the laws of tequila? That's the core of today's investigation. We have to go to Jesus Maria in the highlands of Jalisco, Mexico. The land is everything. We're talking about an altitude of 7,000ft with iconic mineral rich red volcanic soil. This environment creates the perfect conditions for high quality blue agave, resulting in plants that are known to be sweeter and known to be more floral. This is where Terra di Ensueno's story begins. The the brand's name, Terra di Ensueno, means land of dreams. It reflects a vision to honor old ways while still asking what if?
[00:02:02] To understand their claim, you first have to appreciate their commitment to tradition, because the foundation of their innovation is surprisingly old school. You can't innovate if you don't have the fundamentals down. The process kicks off with 100% blue agave hand selected to ensure the highest sugar content. Once harvested, the agaves pinas are slow cooked in a traditional stone and brick oven for up to three days. This patient steaming process coaxes out complex sugars and deep caramelized flavors. After cooking, these pinions are run through a roller mill to extract the sweet juice, or musto. From there, musto ferments in open air tanks, using natural ambient yeast to give the tequila its unique character. They even play some classical music during the process, a practice known as the Mozart method, believed to develop a more complex flavor. The final traditional step is double distilled in copper pots. What comes out is pure, exceptionally made blanco tequila. But this is where the past splits from everyone else. Okay, so here's the big reveal. Here's how they make their old blanco.
[00:03:08] After going through the meticulous traditional process, the tequila is barrel rested. And they've turned this into a science, pushing it right up against that 60 day limit. For their number seven ambitious batch, they rested the spirit exactly 59 days, 23 hours and 59 minutes, pulling it out just moments before it would legally become a reposado. The choice of barrel is just as important.
[00:03:33] They're known for using extra rare weeded bourbon casks, including some that held Weller 12 year bourbon. This belief but transformative rest is the secret. It's how a blanco can take on the characteristics of an older spirit without losing its soul. So what's the result of all this rule blending a tequila that doesn't quite fit in any box.
[00:03:55] So let's review it on the nose. You get cooked agave layered with hints of vanilla and cinnamon. I even get a little buttercream that might be just from that bourbon cask that it set in. Let's dive into the taste. Man, that is really strong. That is good. Cooked agave is amazing. It gets a creamy, buttery mouthfeel. The texture's not quite what you'd get in a normal blanco. And the flavor is roasted agave. It's orange blossom. It's some black pepper, kind of subtle toasted oak, and a really nice cinnamon finish that I always seem to get in the ensuenos. The finish is long and it just kind of lingers on with that cinnamon. This isn't a blanco that'd get lost in a cocktail. It would really elevate it. More importantly, it's an incredible sipping tequila that bridges the gap between the crispness of a normal blanco and the gentle complexity of a light reposado. You know, I gotta say, a tequila this unique doesn't happen by accident.
[00:04:49] Terra Den Sueno is guided by the expertise of renowned master distiller Sergio Cruz and master blender Oscar Vasquez Camarena, Two really good friends of mine that I really appreciate everything they do in the heart, soul and tradition they put in to making tequila. These two guys have really dedicated their lives to the art of tequila and they're committed to transparency, treating each batch like a vintage and meticulously hand labeled with the harvest date and the batch number. The dedication to their craft is what gives their audacious claim its weight. They aren't just making a tequila, they're making a statement. They're showing how tradition and innovation can be two sides of the same coin. So that's the story of this incredible tequila. What's the most unique or boundary pushing spirit you've ever tried? Let us know in the comments below.
[00:05:41] If you want to learn more about Terra di Ensueno, we'll leave a link for you in the description. Let's circle back to that big question. Is Terra d' Insueno, batch number seven truly the world's oldest blanco?
[00:05:54] The answer is an absolute yes. It's the world's most oldest barrel aged, rested blanco. The spirit is masterfully walked through a tightrope of tequila long by respecting the tradition while embracing innovation. The team at Terra d' an Suano hasn't broken any rules, they've simply shown shown how much room there is to play within them. They took a dream of what tequila could be through passion and patience and bottled it. This tequila is available today, August 26th, so check out the link where you can order yours today. I want to say thank you so much to Tequila J Bear and Maddie for sending me this bottle to review and talk about and thanks for pushing the boundaries and making something really special and impressive. Thanks for watching. Have a great day. Thanks.
