Centinela Blanco Tequila Review

Mike Morales and Alex Perez taste and discuss Centinela Tequila Blanco in this episode of Tequila Aficionado’s Sipping off the Cuff.



About Centinela

Centinela is a family-owned business with claims of producing handcrafted tequilas dating back to 1894. Located in the city of Arandas, in the heart of the Los Altos tequila growing region, it is supervised by master distiller Jaime Antonio Gonzales Torres. Don Jaime has supervised Centinela production for more than 30 years.

For several years, Centinela maintained an average production of around 3,000 liters per day, but in 1995 it expanded dramatically to 15,000 liters per day by the end of 1996. Centinela owns some agave fields, but purchases the majority of its agaves from local farmers.

Juan Leonardo Hernandez, the administrative manager, speaks no English, but lives to accommodate visitors, and has an unfailing palate for recommending fine restaurants in the area. A tour reveals a distillery bursting at the seams with a jumble of new hornos, tanks squeezed into cramped buildings, and stills fighting like saplings for a place in the sun. Every building on the property is filled from floor to ceiling with barrels.

Under the brand is a Blanco, a Reposado, an Anejo, and an Anejo Tres Anos that is aged in barrels for three years. All are 100% blue agave.  These tequilas are imported into the United States by El Dorado Importers. The second label, Cabrito, includes a Blanco and a Reposado, and has been distributed in the United States since 1996.

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