Review: Tapatio Tequila Blanco 110

Review: Tapatio Tequila Blanco 110

Review: Tapatio Tequila Blanco 110 Does tequila need to be 110 proof? No, but does it hurt?

Such are the questions you might ponder while sipping Tapatio 110, aka Tapatio B110 (the B is for Blanco). It’s essentially the same as the 80-proof Tapatio Blanco, but bottled at a hot hot hot 110 proof. Highland tequila, 100% agave, spends 6 months resting in stainless steel before bottling.

Tapatio Tequila Blanco 110 Review

From the nose I would have had no idea this was overproof tequila. It’s fresh, full of lemon/lime notes, solid but hardly overpowering agave, and hints of caramel sauce. Alcohol? It’s there, but not the mega-burn you’re probably expecting.

On the tongue, again, it’s not at all overwhelming, and it’s easy to sip straight, even without water or a mixer. Notes here include fresh lemongrass (with a slight vegetal note to counter the citrus), creme brulee, chewy agave, and a lengthy finish that dances in the flames between scorched vanilla notes and elemental fire. Here’s where the overproof body makes itself known — for a long, long while at that. The finish isn’t so much a mouth-scarring alco-burn but rather a warming, fireside experience that stays with you for the better part of two minutes after a single, tentative sip until it vanishes and leaves behind a cleansing glaze, almost like a mouthwash. Believe me: This is a pleasant and comforting sensation, not the excruciating trip to hell that you might associate with the words “tequila” and “burning.”

A gorgeous, lush, and totally unexpected experience, this is a tequila to seek out and savor as a sipper — yet would also make one hell of a margarita.

110 proof.

A / $42 per 1 liter bottle [BUY IT NOW FROM THE WHISKY EXCHANGE] [BUY IT NOW FROM FROOTBAT]

Tapatio Blanco 110 Tequila

USD42
9.5

Rating

9.5/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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