Caballito Cerrero Chato Blanco 46 is a pure agave spirit from Amatitán, Jalisco, made from 100% Chato agave and bottled at 92 proof (46% ABV) with no additives. Because Chato is not Blue Weber agave, it is labelled as a destilado de agave rather than tequila, though it is made with tequila-making traditions.
Chato is a subvarietal of Agave angustifolia endemic to Jalisco, one of many types of agave historically used to make tequila before Blue Weber became the rule; in Oaxaca, angustifolia is better known as Espadín. Caballito Cerrero was founded in 1950 by Don Alfonso Jiménez Rosales and is considered one of the top tequila distilleries in the world. It is committed to producing the traditional way, even when that means stepping outside the official definitions of the Consejo Regulador del Tequila.
The spirit is made at Fábrica Santa Rita (NOM 1114) by maestro tequilero Javier Jiménez Vizcarra. The agave is steam cooked in a 150-year-old brick oven, mechanically milled, open fermented for seven days in stainless steel and distilled twice.
Expect sweet cooked agave with vegetal, mineral and earthy notes, wildflower honey and citrus on the nose, and cooked agave, white pepper, herbs, fennel and cinnamon on the palate, with a long finish.
A rare taste of tequila's history, it makes a fine gift for agave explorers.
Blanco tequila is bottled unaged or rested for less than two months, so it shows the agave at its purest: bright, peppery and fresh. It is the classic choice for margaritas and palomas, and a good blanco is just as rewarding sipped neat.
Specifications
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Producer: Caballito Cerrero, Fábrica Santa Rita (NOM 1114)
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Style: Destilado de Agave, Blanco
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Agave: 100% Chato (Agave angustifolia)
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Proof / ABV: 92 proof (46% ABV)
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Region: Amatitán, Jalisco, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat to explore the Chato character, or try it in a Paloma. It pairs with ceviche, grilled vegetables or fresh cheese.
Frequently Asked Questions
Why isn't it called tequila?
It is made from Chato agave, not Blue Weber, so it is labelled a destilado de agave.
Who makes it?
Caballito Cerrero, at Fábrica Santa Rita in Amatitán (NOM 1114).
How is the agave cooked?
Steam cooked in a 150-year-old brick oven.
Explore more in our Tequila collection.
