Rating 97
Style
Produced In Mexico
ABV 45.5%
Availability Year Round
Price $139.00 
Reviewed By
Reviewed 2026-04-28

Tlamati Destilado de Agave, Tequilana Weber Review

While meeting every criteria for being a tequila, this “spirit distilled from agave” can not be legally classified as a tequila for the pure fact that it was produced in Puebla, Mexico, which is not one of the five regions of tequila production. That little nit aside, this was by far the best “tequila” of our entire tasting and perhaps the best blanco we’ve ever had before. Produced by the Salas family in San Miguel Atlapulco, more ancestral, mezcal-like methods are used for production. The 100 percent Blue Weber agave is cooked in a “Prehispanic” conical earthen oven, crushed using a wooden mallet inside a canoa (a hollowed out tree trunk that looks like a canoe), fermented with ambient yeast, and distilled on traditional copper pots. Immediately from the nose, you know something special is before you; there’s fire-charred peppers, apples and cinnamon, and some citrus. The palate offers a pleasing agave sweetness, caramel syrup, applesauce, baking spices, and a sort of sourdough bread finish. It’s extremely small-batch, only 80 bottles were created of this particular run, but they are well worth seeking out despite the higher-than-usual price for a blanco. Tequila or not tequila, this is an extraordinary experience not to be missed.

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97
POINTS
Tlamati Destilado de Agave, Tequilana Weber
While meeting every criteria for being a tequila, this “spirit distilled from agave” can not be legally classified as a tequila for the pure fact that it was produced in Puebla, Mexico, which is not one of the five regions of tequila production. That little nit aside, this was by far the best “tequila” of our entire tasting and perhaps the best blanco we’ve ever had before. Produced by the Salas family in San Miguel Atlapulco, more ancestral, mezcal-like methods are used for production. The 100 percent Blue Weber agave is cooked in a “Prehispanic” conical earthen oven, crushed using a wooden mallet inside a canoa (a hollowed out tree trunk that looks like a canoe), fermented with ambient yeast, and distilled on traditional copper pots. Immediately from the nose, you know something special is before you; there’s fire-charred peppers, apples and cinnamon, and some citrus. The palate offers a pleasing agave sweetness, caramel syrup, applesauce, baking spices, and a sort of sourdough bread finish. It’s extremely small-batch, only 80 bottles were created of this particular run, but they are well worth seeking out despite the higher-than-usual price for a blanco. Tequila or not tequila, this is an extraordinary experience not to be missed.

Reviewed On: 04-28-2026
97
POINTS
Tlamati Destilado de Agave, Tequilana Weber
While meeting every criteria for being a tequila, this “spirit distilled from agave” can not be legally classified as a tequila for the pure fact that it was produced in Puebla, Mexico, which is not one of the five regions of tequila production. That little nit aside, this was by far the best “tequila” of our entire tasting and perhaps the best blanco we’ve ever had before. Produced by the Salas family in San Miguel Atlapulco, more ancestral, mezcal-like methods are used for production. The 100 percent Blue Weber agave is cooked in a “Prehispanic” conical earthen oven, crushed using a wooden mallet inside a canoa (a hollowed out tree trunk that looks like a canoe), fermented with ambient yeast, and distilled on traditional copper pots. Immediately from the nose, you know something special is before you; there’s fire-charred peppers, apples and cinnamon, and some citrus. The palate offers a pleasing agave sweetness, caramel syrup, applesauce, baking spices, and a sort of sourdough bread finish. It’s extremely small-batch, only 80 bottles were created of this particular run, but they are well worth seeking out despite the higher-than-usual price for a blanco. Tequila or not tequila, this is an extraordinary experience not to be missed.

Reviewed On: 04-28-2026