Blue Nectar Blanco Tequila

Blue Nectar Blanco is an unaged tequila from Esplanda, the category's most direct expression of the agave plant. A blanco, or silver, goes from distillation to bottle with little or no time in wood, so the flavor comes mostly from the cooked agave and the distillation, with no barrel influence layered on top. Styles like this usually show cooked-agave sweetness, fresh citrus peel, black pepper and a green, herbal edge, with a clean, slightly peppery finish. The label doesn't list an ABV or an origin, so check the bottle for those details instead of assuming them. Blanco is the youngest tier in the tequila range. A reposado rests in oak for a few months and picks up pale gold color, vanilla and light spice. An añejo ages a year or more and moves toward caramel, toasted wood and a rounder texture. An extra añejo ages three years or more and leans into dried fruit, dark oak and a heavier body. A blanco gives up that softness and keeps the plant in front. That is why bartenders reach for it when they want the agave to stay audible in a mixed drink. It is also the easiest tier for judging a brand's base quality, because there is no oak to hide behind. Sipping neat is worth trying, especially at first. Pour about an ounce into a caballito, the small straight-sided tequila shot glass, or into a short rocks glass or a Glencairn-style tulip. Taste it at room temperature first, since chilling mutes the aromatics. If it feels sharp, one large ice cube or a few drops of water will open it up. A wedge of lime or orange and a pinch of salt are traditional, but they are optional. A blanco with good agave sweetness often doesn't need them. In cocktails, a blanco is the default choice. For a Margarita, shake it with fresh lime juice and an orange liqueur at about 2 parts tequila to 1 part lime to 1 part liqueur. Serve it in a rocks glass over fresh ice with a salted rim, or up in a coupe. A Paloma needs only 2 ounces of tequila, a squeeze of lime and grapefruit soda in a tall glass over ice, with a pinch of salt if you like. Ranch Water is simpler still: tequila, the juice of half a lime and cold sparkling mineral water in a highball glass. Because it has so few ingredients, you can taste the tequila clearly. Match any of these with ceviche, tacos al pastor, grilled shrimp or fresh guacamole, since the citrus and pepper notes in a blanco suit bright, acidic food.