El Bagazo Tequila Blanco Único

El Bagazo's Blanco Único represents what happens when a producer committed to zero-waste distillation decides to bottle at proof. Made at Destilería El Bagazo (NOM 1677) in Mascota, a quiet mountain town in Jalisco's Sierra Occidental, this is the stronger, more concentrated sibling to the standard Blanco—same agave source, same tahona crushing, same solar-powered operations, but bottled at a muscular 49.2% ABV instead of the typical 42%. The result is a tequila that hits harder without losing the elegance that defines the house style. Everything about El Bagazo's approach is designed to close the loop. Spent bagasse—the fibrous agave pulp left after extraction—fuels the steam ovens and copper pot stills, then gets recycled again into the corks and label paper on every bottle. A solar-powered tahona does the crushing. It's not marketing theater; it's how they run the place. For the Único, 100% blue Weber agave is roasted in traditional masonry ovens, crushed by the tahona stone mill, and fermented with fibers in open-air plastic vats before a double distillation in copper. The higher proof amplifies what's already there: roasted agave, green herbs, a mineral edge that speaks to the highland terroir around Mascota. There's more weight on the palate, more heat, but it's structured and clear, not aggressive. Each batch varies slightly in character—El Bagazo intentionally lets the agave and fermentation dictate the flavor rather than filtering and adjusting to hit a fixed target every time. This is the bottle for sipping neat or building a margarita with actual backbone. It holds up beautifully against citrus and salt, cuts through richness in dishes like carnitas or grilled fish, and plays well with anything involving smoke or char. At Off Premise, we see the Único as a small-batch wild card—limited production, higher intensity, and a snapshot of what that specific agave lot wanted to become.