Blanco

this is a lowland tequila with more minerality

Guillermo uses a unique process after brick oven cooking the agave to crush ~25% using tahona method and the other 75% via mechanical mill with centrifugal force to avoid ripping the agave which can happen in a standard mill.

Fermentation is done in a single tank by batch without temperature control, inoculated with both indigenous yeast from the air and with a swab of the production agave after harvest; lasting three days and with the bagasse, or leftover agave fibers, from the tahona mill crushed agave included.

Though not technically certified as either tequila or mezcal, this may be as close as we come today to the unique spirit that made ‘Vino de Mezcal de Tequila’ famous in the late 19th Century.

The second exported batch from the legendary Santa Rita Fabrica uses 100% Agave Azul (Agave tequilana), also known as Blue Weber, the only variety certified by the CRT for use in modern tequila.

El Caballito Cerrero was created in 1950 by Don Alfonso Jimenez Rosales and translates to "The one that doesn't need horseshoes”.

The name suggests some tension as Don Alfonso founded El Caballito Cerrero when he left Tequila Herradura, a company of which he was a founding partner.