818 Blanco

818 Blanco is an unaged tequila from Jalisco, bottled at 40% ABV. Because a blanco skips barrel time, what you taste is mostly the agave itself. Expect cooked agave sweetness up front, with citrus peel, a green, slightly peppery note, and a clean, quick finish. The brand describes it as crisp and smooth with bright agave character, which matches the profile styles like this usually show. Served neat, it's best in a small tulip-shaped glass such as a copita or a Riedel-style tequila glass. The narrow rim gathers the aroma, so the agave and citrus come through without the alcohol dominating. Pour about an ounce and a half at cool room temperature, and give it a minute in the glass before the first sip. If you want to sip it chilled, a short time in the freezer softens the texture a little, but it also mutes some of the aromatics. A single large cube in a rocks glass is a better compromise, since it cools the spirit slowly and holds the flavor. Mixing is where an unaged blanco at this strength tends to do its best work. It is the standard base for a Margarita: shake 2 ounces with 1 ounce of fresh lime juice and 3/4 ounce of orange liqueur or agave syrup, then strain over ice into a rocks glass, salted rim optional. It also suits a Paloma, built in a tall glass with grapefruit soda, lime, and a pinch of salt, where the tequila's peppery, citrusy edge cuts through the sweetness. A Tommy's Margarita, which replaces the orange liqueur with agave syrup, is a good way to see how much agave flavor the tequila carries. For a longer drink, a Ranch Water, which is tequila, lime, and sparkling mineral water over ice in a highball, keeps things light and lets the spirit show through. At the table, blanco tequila works well with food that has acidity or heat. Ceviche, fish tacos, carnitas with salsa verde, grilled shrimp, and fresh goat cheese all pair naturally with its citrus and vegetal notes. Chilies and lime in these dishes echo what the spirit brings, and the clean finish resets the palate between bites.