Additive-Free Alliance Brand

Tanteo

Jalisco (Central)
Nom 1551
Additional Distilleries: 1437

Recent Ratings

See how Tanteo ranks in our community.

Alfonso Esquivias Gonzalez
Tequila Ninja
110 ratings

Mando G @tequilageek
Tequila Ninja
150 ratings

Mark Foreman
Tequila Ninja
113 ratings

Gerson Batista
Tequila Savant
250 ratings

Jon Novak
Tequila Savant
202 ratings

Blanco is best followed by this. The nose is doable but flavored tequila is not my cup of tea

Jon Novak
Tequila Savant
202 ratings

nope. hot and spicy if that's what you want

Jon Novak
Tequila Savant
202 ratings

quite a bit of agave on the nose that follows through on the pallet and finish. medium heat especially being higher proof with some pepper. not bad, needs time to open up Edit: this is definitely a sleeper. A real great tequila at an affordable price. The nose and palate are filled with gorgeous agave that won’t break the bank.

Jon Novak
Tequila Savant
202 ratings

spot on jalapeno on the nose but not sure how I feel about flavored tequila. it definitely has some spice to it as well. interesting but not my cup of tea

Dom Diaz
Tequila Savant
270 ratings

Latest News

Keep up with what's happening with Tanteo

Business Wire
Aug 01, 2023

Ole Smoky Distillery LLC Announces Merger with Tanteo Spirits

Through this merger, the combined company will leverage Ole Smoky’s infrastructure and its sales and distribution network to significantly accelerate Tanteo’s growth.

Long Island Lou Tequila
Feb 22, 2021

Tanteo Blanco & Infused Tequila - Hot Stuff

Lou is surprised by the quality of Tanteo Blanco, a brand that's typically known for its infused products.

Forbes
Jan 31, 2021

Big Sales, No Agave: A Look At 2020 In The Tequila Industry

Despite the obstacles 2020 brought, sales of tequila have soared. To look at exactly how the industry changed in 2020, I asked a panel of tequila experts to weigh in.

Beverage Media Group
Mar 25, 2013

One Tequila Two Tequila Three Tequila More…

When it comes to selling tequila these days, retailers and restaurateurs have little trouble getting product to move off the shelves and from the back bar. But the question is: which products?