Ultra-premium, high-quality tequila is on the rise. More and more drinkers are seeking a smooth, complex flavour perfect for sipping, and high-proof blanco tequila offers just that.

Where traditional blanco tequilas are typically bottled at 40% abv (expressed as 80 proof in the US), high-proof blancos can range anywhere from 45%-55% abv.

Made from 100% Blue Weber agave slow-cooked in brick or clay ovens, these high-proof, additive-free blancos are distilled to proof and keep water dilution to a minimum (or skip it entirely) for greater clarity and intensity of flavour, delivering a bolder sip.

‘In well-crafted spirits, such as the [54% abv] Tequila Ocho Plata Puntas, this translates to a more vivid, layered and complete expression,’ says Jesse Estes, a global brand ambassador for Tequila Ocho.

‘It does so without the harshness or burn many associate with higher-proof spirits.’

Leon Bañuelos Jr with father Leon Sr and brother Willy.

(Image credit: El Mexicano / Featured in Decanter magazine July 2026 issue)

More producers are now experimenting with high-proof blanco, not only to showcase tequila in its purest, most expressive form, but also to align with the growing appreciation for a more complex profile.

‘Consumers and bartenders want to try genuine, pure agave-forward tequila flavours, whether enjoyed neat, on the rocks or mixed into cocktails,’ says Léon Bañuelos Jr, a third-generation tequilero at El Mexicano.

‘A higher proof brings out stronger aromas and delivers a traditional agave taste, making cocktails more vibrant and memorable.’

High-proof blancos help enhance the herbal notes, pepper and earthiness of the agave.

‘At lower proof, some of that gets lost in the dilution,’ says Sammy Hagar, co-founder of Santo Tequila. ‘At higher proof, the agave flavours hit you in waves.’

These high-proof blanco tequilas can be enjoyed however you prefer.

Tony Salles, the third-generation Master Distiller at El Tequileño, recommends starting with a neat serve to fully experience the tequila’s intensity and character.

‘High proof blancos like El Tequileño Still Strength [50% abv] also work beautifully in cocktails,’ he adds. ‘The higher proof allows the tequila to hold its own.’

Bañuelos proposes using El Mexicano Blanco 90 (45% abv) to craft a bold, agave-forward cocktail, such as a Chai Sour, paired with rich chocolate made with 50%-60% cocoa.

Hagar suggests using Santo 110 Proof Blanco (55% abv) in a Margarita. ‘The flavour doesn’t disappear behind the lime and triple sec,’ he says. ‘It stands up.’

£141/70cl The Whisky Exchange

Made with Jalisco Highland agave, using the ‘puntas’ (the still-strength portion taken from the early stages of distillation) for intense oil and flavour concentration. Agave and salted chocolate hit the nose, followed by a spicy pop of cacao and a creamy finish. A strong choice for a Paloma. Alcohol 53%.