Review: Mile High Spirits Cuidado Imported Tequila Blanco

Review: Mile High Spirits Cuidado Imported Tequila Blanco

Colorado’s Mile High Spirits claims to eschew all pretension when making and selling their diverse portfolio of craft spirits. To that end, the distillery really wants its customers to know that their Cuidado Imported Tequila Blanco is no celebrity-backed tequila brand. Just read the label:

We’re so sorry. We called everyone we knew but at the end of the day we just couldn’t find an A-list celebrity macho man willing to shirtlessly endorse our tequila. If it’s any consolation, I’m sure our head distiller will probably show you his belly if you ask nicely. Despite the lack of a painfully shallow celeb endorsement, our tequila was expertly distilled from Blue Weber Agave by our friends at Casa Maestri in Jalisco, Mexico and bottled with care in our downtown Denver distillery.

They go on a bit from there, even offering a drink on the house for every empty bottle returned to the distillery. But you get the point. They want this tequila to be judged on its merits. So, let’s do that.

This is an odd nose for a tequila. It’s exceptionally clean, almost to a fault, with just a bit of lemony citrus and a kiss of white pepper. There’s almost no evidence of vegetal agave. If I didn’t already know this was tequila, I seriously might peg it for a craft vodka. The palate shows a touch more earthiness with a bit more agave poking through, but not much. Notes of cream cheese icing and vanilla bean smother any spice or citrus that might be lurking underneath. A balanced sweetness and creamy mouthfeel make it an easy shooter and likely a decent cocktail companion, but fans of more full-flavored blanco tequila, celebrity-backed or not, might want to look elsewhere.

80 proof.

B / $30 /

Mile High Spirits Cuidado Imported Tequila Blanco




Drew Beard is assistant editor for Drinkhacker and winner of several booze-related merit badges, including Certified Specialist in Spirits and Executive Bourbon Steward. A former federal employee turned hotelier and spirits journalist, he looks forward to his next midlife crisis.

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