Where the Ambar takes its cues from aged tequila, the Blanc is built around the cleaner, more vegetal character of an unaged blanco. The production method is the same — blue agave from the Los Altos highlands, distilled without fermentation — but the flavour profile stays brighter and less wood-influenced. The nose is fresh: raw agave, a green vegetal note, and citrus. On the palate there is lime zest, the mineral quality typical of highland agave, and a gentle white pepper heat in the background. Acidity is deliberately present to mimic the way tequila interacts with ice or citrus in a cocktail. It is noticeably less sweet than the Ambar. This one is made for mixing. A non-alcoholic margarita is the obvious application, and the lime and mineral character hold up well against citrus juice and salt. The ingredient list includes blue agave syrup, arabic gum, malic and citric acids, giving it the structural backbone needed to function properly as a cocktail base rather than just a mixer.