Giambanco Reserve’s Blanco Tequila Primo Passo is produced in the Los Altos (Highlands) region of Jalisco, Mexico, an area known for its red volcanic soil, higher elevation, and cooler climate. These conditions contribute to sweeter agave characteristics, floral aromatics, and a naturally softer mouthfeel. The tequila is crafted from 100% Blue Weber agave and bottled to preserve a bright, agave-forward profile with subtle added structure from brief barrel contact.

Agaves Aged to Perfection – Only mature Blue Weber agaves, aged a minimum of six years, are harvested at peak sugar development to ensure optimal flavor concentration.

Slow Cooking, the Traditional Way – The agaves are slowly baked for 18–24 hours in traditional ovens. This method gently converts sugars while preserving complexity and avoiding bitterness.

Natural Milling & Fermentation – After cooking, the agaves undergo a five-step milling process and are naturally fermented using an exclusive yeast strain. Fermentation takes place over 10+ days in a controlled environment.

Double Distillation for Clarity – The tequila is double-distilled in stainless steel, producing a clean, elegant distillate with no additives and no shortcuts, allowing the Highland agave character to remain front and center.