You must be 21 Years of age to enter this site.
I agree to not share the content of this site with anyone under the legal drinking age.
Tanteo uses estate grown Blue Weber Agave raised in the fertile soils and subtropical climate of Jalisco’s Cienega region, located in the southeast of the Tequila Lowlands and west of the Tequila Highlands
After the Pina’s arrive at the distillery, they are packed into brick ovens (hornos) and slowly baked to turn the starches into fermentable sugars
Tanteo uses wild and cultivated yeast to ferment the agave juice into a low alcohol, sweet “mosto”
Distilled mosto is where the story ends for most tequilas. Tanteo spices up the process by infusing real peppers into our tequila, making a final product that goes beyond ordinary
Tanteo sources fresh Jalapeños, Habaneros and locally roasted Chipotles to use for our artisanal infusions
Fresh peppers are cut at the distillery and infused both with and without the pith and seeds, creating macerates of varying heat intensities
All infusions are created in our proprietary maceration tank, producing a full extraction of all the pepper’s essence
Filtered macerates are tasted and blended in a labor intensive process to ensure consistency in the final product
Each Tanteo bottle is an expression of the artisanal liquid inside it. Our wax seal is a signal of the quality and authenticity of our tequila infusions
Produced in small batches, each label documents the lot and bottle number, symbolizing the hand crafted production process
Tanteo is created by the strong women and men of the cooperative of Juanacatlan, the small river town in Jalisco that produces every bottle of Tanteo