El Bagazo Tequila Blanco

El Bagazo comes from Destilería El Bagazo (NOM 1677), a Casa Endémica project in Mascota, in Jalisco's Sierra Occidental — the first Tequila project in a region shaped by altitude diversity, fertile valleys, abundant water and its own deep-rooted distillation traditions.

The project carries fifteen years of learning behind it: countless techniques and stories gathered from maestros mezcaleros across Mexico by Esteban Morales, the same agave veteran behind La Venenosa Raicilla. Tequila became his way of putting that learning into practice — adding his own vision to it, with one clear goal: reduce the environmental impact of spirits production while holding on to the traditions that give the final product its quality and complexity.

Making a Tequila, rather than another raicilla (or agave Spirit), was a deliberate choice guided by two ideas: not competing with the small producers Morales has collaborated with over those fifteen years, and using Tequila's reach as a category to carry the case for better practices further.

That intention runs through the entire process. Spent agave fiber is compressed into biomass briquettes that fuel the stone-oven cooking and steam system, cutting reliance on firewood and helping avoid deforestation. Viñasa and ash go back to the land as fertilizer, rainwater is harvested on site, and agave is sourced locally. Even the packaging follows the same logic: labels made from recycled paper and bagazo, stoppers blending bagazo with FDA-approved plastic instead of imported cork, and bottles of 100% recycled glass — keeping the operation self-sufficient from source to shelf.

Blanco and Reposado are built to a consistent standard, always at 42% ABV. It's Único, El Bagazo's experimental line, where every batch is genuinely one of a kind.

Tasting notes: Roasted agave, light smoke and herbal aromas open into a palate of sweet cooked agave, sage, mint, anisette and black pepper, finishing clean, crisp and savory.

• Agave: Tequilana Weber (Blue Agave)
• Region: Mascota, Sierra Occidental, Jalisco
• Cooking: Traditional stone/brick oven, direct fire and steam, fired with bagazo briquettes
• Milling: Solar-powered tahona and mechanical shredder
• Fermentation: 1,500L vats, with agave fiber and yeast
• Distillation: Two-stage — ordinary pass and rectification — in copper pot stills
• ABV: 42%
• Volume: 700 mL
• NOM: 1677

Produced through El Bagazo's 3T Program — Tradition, Technology, Technique.

100% Puro de Agave · CRT-authorized · Made in Mascota, Jalisco, México