4 Copas was the world’s first certified-organic tequila, and Wine & Spirits Magazine’s editor put it among the top five spirits of 2006 — the only tequila on the list, described as heaven on earth. The name means four cups, from the old Mexican verse we shall drink four cups; the brand was born in Amatitán, the cradle of tequila, where its organic agave is grown, harvested, and made at NOM 1480, Tequila Las Américas — Hacienda de Oro — the certified-organic distillery in the Tequila Valley, and it supports the Sea Turtle Restoration Project. The Blanco is 100% USDA-certified organic blue Weber agave, slow-cooked, fermented with natural yeast, double-distilled, and bottled unaged at 40% ABV, with no additives; it won Silver at the 2006 San Francisco World Spirits Competition, and Agave Matchmaker included it in a 22-judge blind tasting of ten organic blancos. Alex Garcia, tasting the range, called the blanco complex and unique. Wine & Spirits found honey and macadamia; the house notes raw and cooked agave, citrus, and a green, herbal edge with a clean, peppery finish. Honest note: it’s a valley blanco, so earthy and mineral rather than highland-fruity, and the brand has been quieter since its 2000s heyday — the liquid has stayed honest. For a Margarita, a Paloma, or neat. Four cups, organic first.
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