General Gorostieta Blanco

General Gorostieta Blanco is distilled at NOM 1414 in the southern Los Altos highlands of Jalisco with a fermentation protocol that sets it apart from the industrial standard: open-air exposure, classical music piped into the fermentation room, and the addition of champagne yeast alongside native strains. The agave is cooked in traditional stone and brick ovens rather than autoclave, a slower method that preserves vegetal complexity, then crushed with a roller mill to avoid over-shredding fiber. The result is a highland blanco that balances the mineral-driven character typical of high-elevation agave with a round, almost creamy texture uncommon in the category. The team at NOM 1414 ferments in stainless steel tanks filled with deep-well water and believes the classical music reduces stress on the yeast, encouraging a cleaner flavor profile. The champagne yeast addition is rare in tequila production and contributes subtle floral esters that show up in the midpalate. After fermentation, the spirit is distilled twice in copper pot stills and bottled at 40% ABV without aging, preserving the raw expression of cooked agave. This is highland tequila made by producers willing to deviate from the playbook. Expect bright agave sweetness up front—green pepper, lime peel, a hint of mint—followed by a softer, almost buttery midpalate that comes from the yeast selection and slower cooking process. The finish is clean, lightly peppery, and mineral-driven, with none of the acetone sharpness you sometimes find in budget blancos. This works well in a Paloma or ranch water where you want the agave to stay present, but it's also smooth enough to sip neat with ceviche, grilled white fish, or fresh oysters. Pour it cold in a narrow glass if you're drinking it straight. In stock at Off Premise in Lincoln Park.