• Dobel Tahona front of bottle
  • Dobel Tahona Blanco
  • Dobel Tahona bottle next to cocktail.
  • Dobel Tahona front of bottle
  • Dobel Tahona on a rustic wooden chair amid agave plants.
  • Dobel Tahona stands on a wooden surface with a rustic distillery background.

Dobel Tahona Blanco

Dobel Tahona Blanco

100% Organic & Tahona Stone-Crushed

Dobel Tahona is an artisanal, 100% organic Blanco tequila that revives one of the oldest, most traditional methods of tequila making used by our founder’s family generations ago. A large volcanic stone wheel slowly crushes the masonry oven-cooked organic agave hearts, unlocking the natural sweetness and complex character of our organic agave. The juice and fibers are then fermented together for six to seven days in open-air, wood-lined vats, using wild ambient yeast from the area surrounding the distillery. After fermentation, the liquid is double-distilled in small copper pot stills. The result is a 40.5% ABV Blanco tequila with bright notes of cooked agave, white pepper, lemongrass, and eucalyptus, and a long, silky finish. Best enjoyed neat or in a classic organic cocktail.

All profits from Dobel Tahona will support community and education programs, giving back to the town of Tequila, Mexico— home to the families and artisans who make Dobel Tequila possible.

(ABV 40.5% – 81 proof)

  • All profits from Dobel Tahona support community and education programs, giving back to the town of Tequila, Mexico.
  • Crafted using the centuries-old volcanic stone Tahona process.
  • Made with only three ingredients: 100% Organic Blue Weber Agave, Wild Yeast & Water. Nothing added.

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TASTING NOTES

Color icon

Color

Bright liquid with silver hues, viscous body.

Aroma icon

Aroma

Agave, pepper, minerality, green apple notes

Flavor icon

Flavor

Harmony of sweet agave, earthy and herbal notes

Finish icon

Finish

Prolonged, velvety finish

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  • Organic agave slow-cooked in masonry ovens for 48 hours

  • A volcanic stone tahona wheel slowly crushes the cooked agave

  • Liquid and fibers ferment together for 6-7 days in wood-lined vats

  • Wild ambient yeast native to the region drives fermentation

  • Double-distilled in small copper pot stills