This Tequilana is produced only 5 minutes away from the Tequila outskirts. With the border in sight, the denomination of origin does not apply here, meaning this unique spirit focuses on the people behind the label, their family history and the production process. The Bañuelos family has been making spirits since the 1970s, well before the Denomination of Origin for Tequila was defined or regulated as such.

Once regulated, certain states like Zacatecas, was excluded from the Denominatio of Origin. Zacatecas and Jalisco, the largest producing Tequila state, share the border with each other and town of Tequila is within eye sight from the property. This ‘border” is what excludes the family from calling it Tequila since 1994. However the process is exactly the same, the agave is the same and the flavour profile is akin to the classic style of steamed Tequilana weber in every sense. The NODO Blanco delivers a smooth experience of flavour that rivals any ‘certified’ Tequila on the market.

The canyon of Tecuani is a region between the state of Jalisco and Zacatecas, between them, the 2 states share a rich history, culture and biodiversity, for the production of agave spirits. The history of distillate production dates back to ancient times in Mexico. Not being bound by the regulations of a DO, the production process allows producers to focus on yield and the final profile of spirit.

The Bañuelos family only harvest 7 year old blue weber for maximum brix content, the agaves are cooked using stainless autoclaves and crush using a mechanical roller mills. Fermentation is in stainless baths with wild yeast. Distillation occurs in a hybrid stainless steel and copper alembic pot still. A rich minerality exudes from the use of deep well water.