Gran Coramino Tequila has taken its portfolio into the blanco segment with a nationwide rollout beginning October 21, 2026, pricing the 750ml at $34.99 SRP and a 375ml at $18.99 SRP. The unaged expression is the brand's fourth SKU and its first entry into what the company describes as the largest segment of the tequila category—a strategically significant move for on-premise buyers looking to consolidate their tequila sets around established premium names.

How It's Made

Gran Coramino, co-founded by entertainer Kevin Hart and 11th-generation tequila producer Juan Domingo Beckmann, built the blanco on a deliberately short ingredient list: 100% Blue Weber Agave harvested at six to eight years' maturity, deep well water sourced from Jalisco, and the brand's proprietary yeast. The agave is slow-cooked for 36 to 40 hours in traditional brick ovens, extracted through a four-step roller mill, fermented for 40 to 50 hours in closed stainless-steel tanks, and double-distilled in copper pot stills. The liquid carries NOM 1612 and arrives in the brand's signature bottle, distinguished by a blue wrap and crystal-clear appearance.

The process contrasts with the brand's existing Cristalino expression, which is a reposado aged two to four months and then charcoal-filtered for clarity. The blanco is completely unaged, foregrounding the agave's natural flavor—cooked agave, light citrus, subtle black pepper, floral notes, and a clean finish—rather than any oak influence.

Bar Program Implications

For beverage directors and bar managers, a sub-$35 premium blanco from a brand already exceeding $200 million in retail sales represents a low-risk addition to a well or call tier. The format also supports cocktail menu development: Gran Coramino is promoting a Lemon Drop Martini as the expression's signature serve (2 oz Blanco, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, 0.25 oz triple sec, sugar rim, lemon twist), which translates easily into high-volume bar programs given its straightforward build and broad consumer familiarity with the format.

Before the national launch, Gran Coramino previewed the blanco in Atlanta as part of the brand's Winners Only Tour, using the event to gauge consumer response. The brand reports the expression was well received, with the Lemon Drop serve drawing particular attention—useful intelligence for operators considering how to position the SKU on a menu.

The addition of a blanco also gives Gran Coramino a full four-expression lineup (Blanco, Cristalino, Reposado, and Añejo), making it easier for restaurant beverage programs to merchandise the complete portfolio as a brand flight or tasting experience—a format that continues to gain traction in upscale casual and fine dining segments as guests seek guided spirits education at the table.

Hart's co-founder role brings with it significant marketing reach, which has historically driven trial and awareness at the consumer level and contributed to the brand's retail velocity. Operators stocking the blanco can expect that awareness to support pull-through in on-premise settings.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.