Pezuna Blanca Organic Reposado Tequila

Sale price$89.99
40% ABV• 750mL

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Pezuna Blanca Organic Reposado Tequila pours with the luminous clarity of honey water, a visual promise of the craftsmanship resting inside every bottle. Certified organic and rooted in the traditions of blue Weber agave cultivation, this rested tequila is a quiet testament to what patience and volcanic soil can produce.


Crafted from estate-grown organic blue Weber agave, Pezuna Blanca honors the full arc of the agave's life before coaxing it into a reposado expression that balances raw terroir with the gentle influence of barrel aging. The volcanic soil imparts a mineral character that threads through every sip, while the organic certification reflects a commitment to both the land and the liquid it yields.


  • Nose: Bright and inviting, with the essence of orange citrus and warmly spiced vanilla lifting from the glass.
  • Palate: Agave-forward and richly textured with a decadent mouthfeel, layered with vibrant citrus freshness and a grounding earthiness.
  • Finish: Clean and mineral-driven, with a distinctive limestone quality that lingers with quiet elegance.

Pezuna Blanca Organic Reposado shines in a classic Tequila Old Fashioned, where its vanilla and citrus notes are beautifully amplified, and holds its own as the backbone of a refined Paloma built with fresh grapefruit and a salted rim.


Best enjoyed neat or over a single large ice cube to let the agave and barrel notes open gradually. Produced from organic blue Weber agave grown in volcanic soil, Pezuna Blanca Organic Reposado Tequila is a spirit worth savoring slowly.

Tasting Notes

Aroma: Orange citrus essence and vanilla

Palate: Up-front citrus and orange blossom

Finish: Dry agave citrus with a hint of limestone

Location icon
Location: Amatitán, Jalisco
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Distillery: Tequila Las Américas
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NOM: 1480
Pezuña Blanca is a USDA certified organic tequila made at Tequila Las Américas, NOM 1480, in the valley of Amatitán, Jalisco. Three brothers manage 1,000 hectares of agave there, farmed for decades without pesticides or herbicides. Halved piñas cook 40 to 45 hours in traditional ovens, ferment open-air with wild yeast and water from a 220 meter well, then run through stainless stills with copper coils. The name comes from the charro tale of a lucky horse with a single white hoof, and the bottles are shaped after equestrian forms and artisanal ceramics.
LOCATION

Amatitán, Jalisco

Amatitán sits in the Tequila valley of Jalisco, a short drive southeast of the town of Tequila. Half of the municipality is flat farmland, mostly red clay soils over volcanic basalt, and blue agave is its main crop in a hot, dry climate with summer rains. Local tradition holds that tequila was first distilled in the nearby Tecuane barranca, where an early distillery site is still a local landmark. Amatitán lies within the Agave Landscape that UNESCO named a World Heritage Site in 2006.

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