Calle 23 Criollo
Peanut butter cookie in a blanco?!
Calle 23 Criollo is one of those bottles that makes you stop mid-sip and go, “Wait… what the hell did I just taste?” It starts off vegetal on the nose, which is right in line with expectations—and then it swerves into citrus, sweetness, and cooked agave like it’s trying to win tequila AND dessert of the year.
And then it hits: caramel and PEANUT BUTTER COOKIE.
Not in a fake, engineered way—but in a how-did-she-pull-this-off kind of way. It’s a naturally complex, brilliantly layered blanco that somehow gives dessert vibes without ever losing its agave soul.
I went back for another sip just to be sure… yep. Still getting full-on peanut butter cookie. It’s not a fluke—it’s genius.
And behind it all is Sophie Decobecq—a French biochemist and engineer who didn’t just learn tequila, she mastered it. She took science, skill, and respect for tradition and turned it into one of the greatest blancos of the modern era.
There’s a slight burn up front, just enough to let you know it means business. But then the flavor hangs out like a good friend who doesn’t want the night to end. A full minute later, and it’s still dancing on your tongue.
This bottle wasn’t cheap. I paid way too much. Found it, wanted it, bought it—no regrets. Some bottles are worth the hunt, and this one proved it.
And yeah, I’ll be pointing Sophie out to my daughter every chance I get. She’s proof you can do anything—even make a legendary tequila in a male-dominated industry halfway across the world.
Sophie, thank you for the magic.
