PUNCH: The Best Blanco Tequilas Under $50

After tasting more than 20 expressions, here are five complex, affordable and additive-free bottles for sipping and mixing.

“Can you recommend a good tequila?” This is a simple question that just about anyone who has an interest in agave spirits likely gets asked by friends, colleagues and family members. But when it comes to modern tequila, it demands a follow-up question: Good how?

Nearly eight years ago, when we first compiled a list of blanco tequilas to taste, it was a month after George Clooney’s Casamigos brand became a unicorn, selling to Diageo for a whopping $1 billion. It seemed like the peak before an inevitable downturn of celebrity-backed tequila. Surely the market could bear only so many; surely this was an aberration. But each time we’ve gathered since, another handful of well-publicized celebrity tequilas have entered the market. Each new high-profile release has made that follow-up question—Good how?—as much a mainstream concern as an industry one. It’s no longer a question of transparency around who is actually making the spirit, but also How?, and Who actually benefits?

Luckily, there are not only more celebrity tequila brands on the market, but there’s also a greater selection of tequilas from artisanal brands who have made great farming, fair labor practices and the preservation of traditional methods their mission. What actually ends up in a bottle of tequila has also become more of a consumer concern than ever. (Spoiler: 70 percent of all tequila contains undisclosed additives, often used to alter flavor or mouthfeel.) The words “additive-free” are now increasingly common on labels from producers who proudly eschew these practices. So, yes, for every great bottle of blanco tequila, there are probably a dozen not-so-great ones, but there is still so much to love about this category, and at an affordable price point.

In searching for best-in-class blanco tequilas, we focused on value and bottlings that were singular without breaking from the qualities that have come to define what we love about the category: salinity, minerality, grassiness, earthiness and, above all, purity. For the tasting, Punch editors convened to taste 21 tequilas priced at $50 or less. As in previous tastings, at best the field showed the incredible range that blue Weber agave can express; at worst, there was unevenness in terms of quality, most often manifesting in spirits that were muted, or perhaps delivered on aromatics but struggled to have the kind of textural complexity and completeness of our top picks. But let’s focus on the positives, shall we? 

Without further ado, here are our favorite affordable tequilas for sipping and mixing.

Editor’s note: Because prices vary by market, certain bottles listed below may retail for slightly above $50.

Mi Casa Blanco Tequila

In 2000, Mi Casa, a family-owned operation, set out to be the best agave producers in the world, with no intention of making their own tequila. Five years later, they decided they’d rather control the process from start to finish, and another six years after that, Mi Casa tequila hit U.S. shores. Produced from naturally sugar-rich agave (with 32 percent Brix, compared to the industry standard of 26 to 28 percent) grown in the highlands of Michoacán at 6,500 feet, the resulting blanco tequila, which is rested in stainless steel, found favor with the tasters for its soft, clean and subtle earthiness, with no hint of the artificiality that plagues so many tequilas at this price point. While it can be found for under $50, this bottle does creep up by a few dollars depending on the retailer.

• PRICE: $49 (750 milliliters)

• ABV: 45.5%

Gran Agave Blanco Tequila

Gran Agave also hails from the highlands of Jalisco, and like Tequila Ocho, it’s produced using traditional methods: Hand-harvested blue Weber agave piñas are slow-roasted in brick ovens, fermented with wild yeast and distilled in copper pot stills. Destilería Santa Lucía, where Gran Agave (among other tequilas, including Costco’s Kirkland Signature brand) is made, is a family-owned operation that dates back to the 1940s, with a focus on heritage production. The resulting tequila is a rich, almost milky expression that manages to be both zippy and restrained, with a pleasant temple spice–like note on the nose. At less than $40 per liter, it’s one of the best values on the market.

• PRICE:  $37 (1 liter)

• ABV:  40%

Azul Force Blanco Tequila

This tequila is crafted at Agaves Selectos Corona in the town of Tonaya, Jalisco, a region known for its tequila heritage. What sets it apart is the blend of traditional practices, such as natural fermentation and using estate-grown blue Weber agave, with modern equipment. The agave is cooked in a 40-ton autoclave before resting with the autoclave door open for 24 hours to stabilize the sugars. Fermentation is entirely natural, relying on ambient wild yeast and lasting between three and seven days before the mixture is distilled in a column still. The result is a spirit that balances clean, high-efficiency distillation with rich, terroir-driven character. The tasting panel found this to be mellow, with layers of complexity that feel exceptionally integrated. A tannic finish makes you want another sip. This bottling is not yet on store shelves, but the importer, PM Spirits, expects it will be within the month; it’s worth seeking out as one of the better values on the market.

• PRICE:  $32 (1 liter)

• ABV:  40%

BBC: 'Is it for a day or four years?' Tariff uncertainty spooks small businesses

Donald Trump's talk of applying new tariffs to goods from America's biggest trade partners has sparked months of uncertainty for business owners.

On Saturday, the president made good on his threats, ordering a new 25% tax on shipments from Mexico and Canada and raising existing tariffs on goods from China by 10%.

But that has not stopped the questions.

"Is it for a day, is it a political flex or is it something that will last for four years?" asked Nicolas Palazzi, the founder of Brooklyn-based PM Spirits. He runs a 21-person business that imports and sells wine and spirits, about 20% of which come from Mexico.

Trump's orders set in motion threats that the president has discussed for months, striking at shipments from America's top three trade partners, which together account for more than 40% of the roughly $3tn goods the US imports each year.

Canadian oil and other "energy resources" will face a lower 10% rate. But otherwise, there will be no exceptions, the White House said.

Trump said the tariffs were intended to hold Canada and Mexico accountable for promises to address illegal immigration and drug trafficking.

The measures go into effect on 4 February and are to remain in place "until the crisis is alleviated," according to the orders.

If the plans were not a surprise, they still presented a potentially stunning blow to many businesses, especially for those in North America. The three countries have become tightly linked economically after decades of free trade under a treaty signed in the 1990s, known then as Nafta and updated and renamed under the Trump administration to USMCA.

The growth of mezcal in the US, brought in by businesses like Palazzi's, has been part of this shift.

Since 2003, consumption of tequila and mezcal has roughly tripled, increasing at a rate of more than 7% each year, according to Distilled Spirits Council, a trade group.

Overall since the 1990s, trade in spirits between the US and Mexico has surged by more than 4,000% percent, said the organisation, which issued a statement after the president's announcement warning that the tariffs would "significantly harm all three countries".

For months, Palazzi has been fielding nervous questions from his suppliers in Mexico, who are typically small, family owned businesses and may not survive if the tariffs are prolonged.

If it sticks, he said the 25% tax on the bottles of mezcal, tequila and rum he brings in will push up prices - and sales will drop.

"Definitely this is going to impact the business negatively. But can you really plan? No," he said. "Our strategy is roll-with-the-punches, wait and see and adapt to whatever craziness is going to unfold."

Economists say the hit from the tariffs could push the economies of Mexico and Canada into recession.

Ahead of the announcement, Dan Kelly, president of the Canadian Federation of Independent Businesses, described the looming tariffs from the US, and expected retaliation, as "existential" for many of his members.

"Look, we get that the government has got to respond in some fashion …. But at the same time we urge the government to use caution," he said, comparing tariffs on imports to chemotherapy: "It poisons your own people in order to try and fight the disease."

"It's going to have an effect everywhere," said Sophie Avernin, director of De Grandes Viñedos de Francia in Mexico, noting that many Americans own Mexican alcohol brands and Modelo beer is actually owned by a Belgian company.

Trump, who has embraced tariffs as a tool to address issues far removed from trade, has dismissed concerns about any collateral damage to the economy in the US.

But analysts have warned the measures will weigh on growth, raise prices and cost the economy jobs - roughly 286,000, according to estimates by the Tax Foundation, not including retaliation.

Those in the alcohol business said the industry had already been struggling to emerge from the shadow of the pandemic and its after-shocks, including inflation, which has prompted many Americans to cut back on dining out and drinking.

Smaller firms, who typically have less financial cushion and ability to swallow a sudden 25% jump in cost, will bear the brunt of the disruption.

"I'm pretty frustrated," said California-based importer Ben Scott, whose nine-person business Pueblo de Sabor brings in brands from Mexico such as Mal Bien and Lalocura.

"There's just a huge cost that's going to affect so many people in ways other than they're paying a couple bucks more for a cocktail, which doesn't sound like a tragedy."

Fred Sanchez has spent years pushing to expand his business, Bad Hombre Importing, a small California-based importer and distributor of Mexican agave-based spirits like Agua del Sol, and was recently working on deals in New York and Illinois.

But his potential partners started hesitating as Trump's tariff talk ramped up last year.

Now, instead of expanding, he is contemplating selling off his stock of liquor and possibly shutting down. He said he had little capacity to absorb the jump in costs and saw little scope for raising prices in the current economy.

"25% is just not something that we can realistically pass onto the consumer," he said.

Sanchez said he believed that Trump might be using tariffs as a negotiating tactic, and the tax could be short-lived. Still, for his business, damage is already done.

Wine Spectator: Why Vermouth Is the Perfect Bridge to Cocktails for Wine Lovers

And why you should be storing this Martini staple in the fridge

By Kenny Martin

For decades, vermouth has been accumulating dust on the back bar, where a lonely green bottle waits to be used sparingly—if at all—in a dry Martini.

Luckily for wine and spirits lovers, change is in the air. In the past decade, established brands have upped their game, and small producers are making outstanding versions in both traditional and experimental styles. Vermouth generally offers excellent value, with most bottles priced less than $40. And vermouth is highly versatile—suitable for sipping on the rocks, mixing up a cocktail or savoring straight from a wineglass.

“Vermouth is the best of both worlds for me as a wine person,” says Madeline Maldonado, beverage director at José Andrés’ Mercado Little Spain. Its versatility, range of styles and ability to express terroir make it a natural bridge between wine and spirits—and a stylish addition to any home bar.

With soaring quality and diversity, there’s never been a better time to appreciate this fortified and aromatized wine.

What Is Vermouth, and How Is It Made?

Traditionally, the base wine for all vermouth is white. Most sweet vermouths get their color from a combination of sugar, botanicals and sometimes colorants. Spirit is added to the base wine, which results in an alcohol by volume between 13 and 22 percent. Alec Kass, who has assembled a list of over 200 vermouths as beverage director at New York’s Rosevale Cocktail Room at the Civilian Hotel, says vermouth “is closer to wine, in many respects, than it is to spirits.” It can be drunk straight, in a wineglass, on the rocks or in a dazzling array of cocktails.

Vermouth’s defining botanical is wormwood. (The name “vermouth” may have come from wermut, the German word for wormwood.) While some countries require the inclusion of at least a little wormwood in order for something to be called “vermouth,” most producers don’t use much. And some, particularly those in the New World, avoid wormwood entirely. Other common botanicals include gentian, cinchona, rhubarb, cinnamon and citrus, and the number of botanicals in vermouth can range from a mere handful to more than 50.

There’s evidence that fortified and aromatized wine, some of which included wormwood, was produced across the ancient world, from China to Greece and beyond. Wine was commonly fortified for preservation, and botanicals were often added for purported medicinal benefits. While doctors today are unlikely to espouse vermouth as a cure-all, its appetite-stimulating properties give it a starring role in aperitivo hours across the globe.

Sweet

Sweet vermouths deliver complexity of flavor—from bitter to nutty, piney to fruity—that few beverages can match.

Navazos Palazzi

Spain | $32 | 17.5% ABV
A collaboration between the boutique Sherry négociant Equipo Navazos and the importer Nicolas Palazzi, this standout boasts a base of oloroso Sherry aged five years in oak. Red currant, pumpkin pie spices, Mexican chocolate, salted nougat.

Imbibe Magazine: 13 to Try: Vermouths

NAVAZOS-PALAZZI VERMUT ROJO

Some of the most lusciously drinkable vermouths these days are coming from Spain. And this arresting rojo proves that sippable doesn’t mean simplistic. Hailing from Jerez, this oloroso-based vermouth from wine and sherry negociant Equipo Navazos and self-described “provider of geeky spirits” importer PM Spirits is as sultry and elaborate as they come. It features a texture so robust it’s almost chewy and a skillfully stacked set of floral botanicals and spice that rings every aromatic bell. Pour it over ice to taste its flavors slowly unfurl. Or mix it into a mezcal Negroni if you want to blow the roof off the place. $34.96, astorwines.com

Liquor.com: The 11 Best Vermouths for a Negroni, According to Bartenders

Take the guesswork out of your vermouth choice with these expert recommendations.

ermouth is frequently a forgotten cocktail ingredient. When it comes to classic Martinis or Manhattans, it’s often overshadowed by the base spirit.

However, if you consider that the Negroni consists of equal parts gin, vermouth, and aperitivo, your choice of vermouth suddenly becomes more important.

“Vermouth is the often-overlooked instrument in the symphony of a well-crafted Negroni,” says Stevan Miller, the bar lead at Michelin-starred Esmé in Chicago. “It orchestrates a delicate dance between the boldness of the base spirit and the bitterness of your chosen aperitivo. Vermouth is a diplomat. It harmonizes the diverse elements at play.”

We consulted bar pros from around the country to share their preferred sweet vermouths to use in a Negroni. Try one of these recommended bottles for your next cocktail hour.

Best for a Dry Negroni: Navazos Palazzi Vermut Rojo

Robby Dow, bar director of Olivero in Wilmington, North Carolina, is excited by the emergence of sherry-based vermouths. This particular bottling, a favorite of his, is a collaboration between Nicolas Palazzi of PM Spirits and sherry broker Equipos Navazo.

“The duo serve as a guiding light for sourcing and importing some of the best products from around the globe,” says Dow. “This vermouth is no different.”

It’s a great choice for those who may have grown weary of the juicy, vanilla-forward Italian styles of vermouth, he says. “Navazos Palazzi Vermut Rojo comes across much drier and more savory with notes of juniper, anise, and coriander, with a subtle off-dry sweetness from the oloroso sherry,” says Dow. “These savory elements are a perfect marriage when stacked up next to Campari and a nice bold London dry gin.”

The Agave Social Club: PM Spirits and Nicolas Palazzi

I speak with PM Spirits founder Nicolas Palazzi about his journey into bringing incredible spirits to the market. We discuss and taste their super small batch PM Spirits Tequila Blanco as well as talk about some of the other brands they are working with. To learn more about PM Spirits, you can go to https://www.pmspirits.com

In Praise of La Hora del Vermut, Spain’s Cherished Vermouth Hour Tradition

I’ve been missing Barcelona lately—where not long ago, I explored wine bars in search of new-wave Spanish wines—so on a recent afternoon I made a visit to Jose Andres’s Mercato Little Spain at Hudson Yard in Manhattan. Specifically, I longed for the days I spent drinking in the city’s vermuterias. So I went to Mercato Little Spain’s vermuteria with the cheeky name, Bar Celona. (Get it?) I ordered a Yzaguirre Rojo, a classic Catalan red, and was immediately transported back to a sunny la hora del vermut.

Vermouth hour is a sacred time of day in Barcelona. Originally, it meant sometime around noon or 1 pm, when you grabbed a vermouth and a snack to tide you over until lunch. But these days, the vermouth hour can be any time before a meal, though it usually means day drinking. A vermouth over ice, with maybe a slice of citrus and an olive, along with potato chips, some kind of tinned fish, and gilda (skewers of olive, pepper, and anchovy) is one of the loveliest ways to pass an afternoon.

Spanish vermut generally has a different taste than its Italian counterpart. It’s more citrusy, brighter and less bitter, meant to be drunk not in cocktails but on the rocks with food. To be perfectly honest, Spanish vermouth is not meant to be a complex drink you spend a lot time pondering over.

Because Barcelona had one of the largest communities of Italian immigrants when Italian vermouth was becoming widely exported during the late 19th century, vermouth soon became popular in the city. The local Martini vermouth importer even created a bar that was designed by famed Catalan architect Antoni Gaudí. This is when vermouth became the drink of choice in Catalonia, often taken by families after church and before lunch on Sundays. But by the late 20th century, vermouth languished as an old man’s drink.

Then, about a decade ago, a younger generation of trendsetters in Barcelona set off a vermouth renaissance. Part of it was a new wave of local vermouth brands, such as Casa Mariol and Morro Fi. Part was also a sense of pride in local products as Catalan nationalism grew.

These days, while much of the vermouth production happens in Catalonia, the drink has become wildly popular all over Spain. In Jerez, where Sherry is becoming a harder and harder sell, several well-known Sherry houses have started making quality vermouth.

Still, Barcelona is the vermuteria capital. As I sat at Bar Celona, I thought about some favorite vermuterias: the century-old Bar Electricat, in the old port neighborhood of La Barceloneta, where you drink vermouth from an unmarked bottle, which the waiter measures to calculate your bill; cozy, local Cala del Vermut Celler, near the Gothic cathedral, where you can eat fantastic tortilla and jamón with your vermut; the more posh Quimet & Quimet in the Poble Sec neighborhood, with an amazing array of tinned fish and montaditos.

I couldn’t necessarily tell you the brands of vermouth I drank in those places. But it doesn’t really matter. In the end, Spanish vermouth is all about a vibe.

7 Spanish Vermouths to Try

Barcelona was the spot where Spain’s vermouth renaissance started, and so Catalonia remains a source of great vermouth. But there are growing number of vermouth brands now coming from Jerez, as Sherry houses look to diversify their offerings.

Navazos-Palazzi Vermut Rojo

This offering from famed Sherry negociant Equipo Navazos and importer PM Spirits comes from Jerez. Bright, citrusy and super floral, with notes of lavender and chamomile on the nose and tea-like notes on the palate. Great on ice or in cocktails.

Good vermouth makes a great aperitif, fueling a delightful transitional moment before a meal.

Navazos Palazzi Vermut Rojo Jerez de la Frontera, 17.5 percent

This excellent vermouth is a collaboration between Equipo Navazos, a boutique sherry négociant that has been instrumental in the revival of sherry over the last 20 years, and Nicolas Palazzi of PM Spirits, which imports small batches of extraordinary spirits. The stamp of oloroso is clear on this lightly sweet blend. It is infused with spices and herbs to create a mellow, complex vermouth that refreshes as well as intrigues.

…PM Spirits, which imports small batches of extraordinary spirits.

The Ultimate Guide to Aperitifs

From bittersweet to botanical, there’s an appetite-stimulating aperitif out there for everyone in this growing category

by Tyler Zielinski Mar 10, 2022, 10:04am ESTPhotography by Michelle Min

HumansHumans are creatures of habit, and that’s especially true when it comes to our drinking rituals. We drink coffee for its ability to wake us up, herbal tea for relaxation, and wine to pair with food. But to stimulate the appetite before a meal, there’s one drink category most Americans tend to forget about: the aperitif.

The aperitif — a word derived from the Latin verb “aperire,” meaning “to open” — is a category of low-ABV beverages defined by when they’re consumed rather than how they’re produced. An aperitif can be a liqueur, fortified or aromatized wine (e.g., sherry or vermouth, respectively), or an aperitivo bitter (e.g., Aperol or Campari), making the category diverse and approachable for both bon vivants and novice drinks alike.

While the mindful and ritualistic consumption of aperitifs is slowly catching on in the U.S., in Europe, especially Italy, France, and Spain, aperitifs have been at the center of late afternoon and evening drinking rituals for decades — and, in some cases, centuries.

In Italy, aperitifs are consumed during the pre-dinner aperitivo hour — a time when family and friends gather to enjoy low-ABV tipples along with small bites (cicchetti, in Italian) to unwind from the day. In France, they practice apéro (short for apéritif) with French tipples such as pastis and Pineau des Charentes. And in Spain, sherries and vermut (vermouth) whet the appetite during “el aperitivo,” with new vermuterias, or vermouth bars, experiencing a renaissance among millennial drinkers.

Although a culturally ingrained drinking occasion such as aperitivo hour has not yet gained a permanent foothold in the U.S., interest in low/no-ABV drinks is expanding. The segment grew by 30 percent in 2020, and became a nearly $10 billion industry in 2021. As a result, the Aperol spritz has become as ubiquitous as the vodka soda in most major cities around the country; new sober bars and bars that strictly serve low-ABV aperitif-style cocktails are popping up; and a new wave of aperitifs is flooding the market at an unprecedented pace.

To kickstart your personal aperitivo hour practice, I’ve scoured the world of aperitifs to put together a list of some of the hottest bottlings from both domestic and international producers, broken down by flavor characteristics. Whether you’re a hardcore spritzer looking for an alternative to Aperol, a G&T lover open to trying a low-ABV botanical spirit to replace the gin, or a bon vivant who is just looking for the next hot low-ABV product, there’s a must-try aperitif for everyone.

PM Spirits Oloroso Sherry 2021

PM Spirits is one of the most exciting U.S. importers and distributors of geeky spirits. The brand’s Project Sherries came to be after Nicolas Palazzi, owner of PM Spirits, and Eduardo Ojeda, co-owner of cult sherry bottlers Equipo Navazos and senior advisor to famed sherry producer Grupo Estévez, collaborated to release some of the finest sherries that Jerez has to offer.

The Oloroso sherry is aged for an average of 19 years, and is full-bodied and structured with notes of toasted hazelnuts, sesame seeds and walnuts, brown butter, leather, toffee, candied orange peel, and cinnamon. The flavor profile is balanced with a delicate acidity and salinity that makes it perfect for contemplative sipping. While it would also shine in a simple sherry cocktail such as a highball or Sherry Cobbler, at its price point, you’ll want to be sure your bartending skills are quite sharp.

Tximista Vermouth

As far as vermouths go, the Basque-produced Tximista is truly one of a kind. It’s the world’s first and only vermouth made with 100 percent Getariako Txakolina wine from sustainably farmed hondarrabi zuri grapes. The brand has two styles, rojo and blanco, both aromatized with local herbs, roots, and botanicals. The high-acid, mineral-driven Txakoli base makes these vermouths incredibly drinkable while also standing up beautifully in a vermouth and tonic or martini. The product made its debut in Spain in 2018, and it’s currently only available in New York, California, and Florida, with more states being added for distribution in the near future.

NEAL BODENHEIMER'S OLD HICKORY

Mastering the Old Hickory With Neal Bodenheimer

The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.

The “raisinated vibe” and wormwood bitterness of La Quintinye Blanc forms one half of the 50/50 vermouth split.

If you’ve never heard of the Old Hickory, you’re not alone. A simple 50/50 mix of sweet and dry vermouths punched up with bitters, this low-proof classic has long existed in the shadow of the Bamboo and Adonis. Neal Bodenheimer wants to put it center stage.

Though he started workshopping the drink at his New Orleans bar Cure, he “really dug in,” as he describes the process, on the Old Hickory for Dauphine’s, a New Orleans–inspired bar and seafood restaurant slated to open this spring in Washington, D.C.. “It felt modern, and like things I wanted to drink,” he explains of the simple build. However, “it felt like a cocktail that never really got its due.”

Part of the New Orleans canon of cocktails, the Old Hickory first appeared in print in Stanley Clisby Arthur’s 1937 book, Famous New Orleans Drinks And How to Mix ’Em. Supposedly, “Old Hickory” was a nickname given to General (and later U.S. president) Andrew Jackson, a reference to his fortitude as he led troops through the Battle of New Orleans in the winter of 1814-15. Although Arthur writes that the drink was Jackson’s “favorite tipple,” Bodenheimer dismisses the claim: “I don’t think people were drinking vermouth in America in 1850.”

Though his vision for the Dauphine’s interpretation is a pre-batched version, Bodenheimer preserves elements of the cocktail-making ritual. The format coalesced at an event held at New York’s James Beard House in September 2019, intended as a preview for Dauphine’s. For the seated dinner with cocktail pairings, Bodenheimer sought out food-friendly pours, and the vermouth-forward Old Hickory seemed like a natural fit. Yet, stirred with ice, it felt too thin and watered-down. The solution was to pre-batch the vermouths and refrigerate the mixture until ready to serve. Bitters were stirred in at the last minute—“bitters expand in a batch over time, so I keep them out,” says Bodenheimer—and the mixture was then poured over a large ice cube and quickly served. The end result presented like a cocktail, but retained the texture of wine.

“We said, ‘What if we made it like an Old-Fashioned setup, and less like a vermouth cocktail?’” he recalls. “We always had our vermouth in the fridge anyway, so we always had a chilled vermouth bottle.”