Corzo is a 100% Blue Weber Agave Tequila produced in Los Altos (the Highlands) of Jalisco, Mexico. Although the Corzo website does not explicitly state the distillery which produces their tequila,The NOM identifier on the the bottle is 1487 CRT. This NOM identifier is required by the Mexican Government to be placed on the label of each bottle of tequila to verify that it is produced legally from agave sourced in the Tequila region of Mexico. Each distillery has its own NOM, and by researching the NOM we can discover exactly which distillery produces each brand of tequila.
The Corzo Brand is produced at the Tequila Cazadores De Arandas, S. De R.I. De C.V. (also known as Bacardi y Compania, S.A. de C.V.). Indeed the Corzo Brand is owned by Bacardi and is their premium tequila brand.
March Madness made with Corzo Blanco
Most tequila is double distilled however, Corzo Silver Tequila is triple distilled with only a small center cut taken from each distillation. In fact this fine center cut requires the company to use twice as much agave to produce the tequila as would normally be used. The triple distillation and the fine center cut means that the Corzo spirit is lighter in texture and body than a typical 100 % agave blanco spirit. Before bottling the Blanco spirit is injected with small oxygen bubbles which are said to help rest the spirit and achieve a smoother more refined taste.
Here is a link to my newest Tequila Review:
Review: Corzo Silver Tequila
Please enjoy the review which includes my cocktail recommendation, March Madness.
Chimo!
Caba Wabo Reposado was the very first tequila brand I reviewed on this website. At the time of that original review, I was told that it was produced from agave grown in the lowlands of Mexico’s Tequila producing region. This was important to know, because lowland agave will usually bring more earthy/punky flavours through the distillation than highland agave which tends to bring spicier pepper and citrus flavours through the distillation. This year when I researched Cabo Wabo, I could no longer verify any information regarding the growing region of the agave used to produce the spirit.
When I first reviewed Caba Blanco Tequila six years ago, it was listed on most websites as a spirit produced from agave grown in the lowlands of Mexico’s Tequila producing region.This was important to know, because lowland agave will usually bring more earthy/punky flavours through the distillation than highland agave which tends to bring fruitier/spicier flavours through the distillation. This year when I researched the spirit, I could no longer verify any information regarding the terroir of the agave used to produce the brand. I am not sure whether anything has changed, and in fact my previous tasting notes seemed to indicate a spirit which relied more upon highland grown agave rather than lowland.
Hacienda Corralejo was established in 1775 by Don Pedro Sanchez de Tagle in the Mexican State of Guanajuato. The distillery (Nom 1368 CRT) uses traditional methods of fermentation and distillation with clay ovens used to cook the agave and copper pot stills for the distillation.
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