Rooster Rojo blanco tequila review

Tequila production began at the Fabrica de Tequilas Finos distillery (located at the foot of Tequila Hill) in 2000. Rooster Rojo blanco is made using 100 per cent Weber Blue agave from Los altos de Jalisco – piñas are cut into halves or quarters before being steamed for 10 hours in an autoclave. Fermentation lasts three days and involves the use of a special (and secret) yeast. Maturation takes place in French Oak casks, lasting up to two months. Interestingly, the spirit is filtered through Mexican silver, making Fabrica de Tequilas Finos the first distillery to use such a method.

When master distiller Arturo Fuentes Cortes finally perfected his recipe, he needed to decide on an appropriate brand. Owing to the authenticity of the brand’s location, an iconic Mexican symbol was chosen: the rooster. In particular, a superior red rooster. The bottle label also includes the Tequila volcano, which is visible from the distillery.

What does Rooster Rojo blanco tequila taste like?

Rooster Rojo blanco has a nose brimming with citrus and pepper, fiery and inviting. These qualities follow through to the palate but fade behind earthier, more herbaceous notes. Lemon morphs into coriander and a waterfall of agave drags along vanilla and roasted nuts.

The herbaceous notes in Rooster Rojo blanco play well against grapefruit, making this tequila ideal in a tequila paloma cocktail. Fill a shaker with ice and add 50ml Rooster Rojo blanco, 10ml agave syrup, 10ml lime juice and 60ml grapefruit juice. Shake well and strain into a highball glass with a few large ice cubes, then top up with soda water.

Available from Master of Malt (£21.90)

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This review was last updated in March 2021. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.