Fosforo Blanco Tequila

Sale price$39.99
40% ABV• 750mL

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Fosfoto Tequila Blanco is a bold, unapologetic expression of highland agave character, crafted for those who want their tequila raw, real, and full of personality. This is blanco tequila at its most expressive, bottled without compromise.


Produced in the Los Altos highlands of Jalisco, Fosfoto Blanco is made from 100% Blue Weber agave harvested at peak maturity. The agave hearts are slow-cooked in traditional brick ovens, then fermented with natural yeasts before double distillation in copper pot stills, a process that preserves the vibrant, unaged agave essence that defines this spirit.


  • Nose: Fresh roasted agave, citrus zest, white pepper, and a hint of green herbs that signals highland provenance from the first sniff
  • Palate: Bright and clean with a satisfying weight, delivering cooked agave sweetness, lime pith, mineral earthiness, and a lively peppery kick that keeps the palate engaged
  • Finish: Long, warming, and dry with lingering agave and subtle herbal notes that fade gracefully


Fosfoto Blanco shines in a classic Margarita, where its bold agave character holds its own against citrus and sweetness. It is equally compelling in a Paloma, letting the bright grapefruit soda mirror the spirit's own citrus-forward energy.


Best enjoyed neat or on the rocks to fully appreciate its highland complexity. Fosfoto Tequila Blanco is crafted from 100% Blue Weber agave grown in the Los Altos highlands of Jalisco, Mexico.

Tasting Notes

Aroma: Cooked agave, fresh lemon and delicate white florals

Palate: Bright and balanced, with cooked agave, melon and soft cinnamon

Finish: Clean and lifted, with soft minerality

Distiller icon
Master Distiller: Miriam López
Fósforo is a women-led agave spirits brand, founded on both sides of the border, making mezcal in Puebla and tequila in the Jalisco Highlands. Its tequila is crafted under master tequilera Miriam López, a chemist by training who has worked with some of the region's most respected distilleries. Highland agave from the red clay soils of Los Altos is harvested at five to seven years, slow cooked for 18 to 23 hours in low-pressure ovens and fermented for about 96 hours with a champagne yeast. It is then distilled twice.
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