Don Julio Blanco Tequila

Don Julio Blanco is where the Don Julio story starts. Don Julio González began making tequila in 1942, when he opened the La Primavera distillery in the Highlands of Jalisco. This unaged blanco is still the base for every other bottle in the range. It is made in Mexico from 100% Blue Weber agave, and it shines in premium cocktails as well as on its own.

The agave grows for more than six years before it is harvested. It is slow-cooked in masonry ovens and fermented with a yeast strain Don Julio developed himself. The spirit is then double distilled in copper pot stills and bottled at 40% ABV.

Pour a glass and crisp agave comes first, lifted by lemon, lime and grapefruit. The palate is light and sweet, with pure agave flavor at its heart. The finish stays clean and dry, with a gentle touch of black pepper.

New to this bottle? Start neat or over a few ice cubes so you can taste the agave clearly. Then shake it into a margarita or top it up for a paloma. It goes nicely with ceviche, grilled seafood and bright citrus dishes.

Don Julio Blanco is where the Don Julio story starts. Don Julio González began making tequila in 1942, when he opened the La Primavera distillery in the Highlands of Jalisco. This unaged blanco is still the base for every other bottle in the range. It is made in Mexico from 100% Blue Weber agave, and it shines in premium cocktails as well as on its own.

The agave grows for more than six years before it is harvested. It is slow-cooked in masonry ovens and fermented with a yeast strain Don Julio developed himself. The spirit is then double distilled in copper pot stills and bottled at 40% ABV.

Pour a glass and crisp agave comes first, lifted by lemon, lime and grapefruit. The palate is light and sweet, with pure agave flavor at its heart. The finish stays clean and dry, with a gentle touch of black pepper.

New to this bottle? Start neat or over a few ice cubes so you can taste the agave clearly. Then shake it into a margarita or top it up for a paloma. It goes nicely with ceviche, grilled seafood and bright citrus dishes.