Espolòn Añejo Cristalino Tequila
Espolòn · Destiladora San Nicolas (La Tequileña)
Espolòn Añejo Cristalino delivers the barrel-kissed warmth of an añejo with the visual clarity of a blanco—a study in degrees of flame rendered invisible. At its approachable price point, it offers genuine complexity and makes a compelling case for the cristalino category. An ideal entry point for exploring how fire transforms agave.
Nose
Bright cooked agave leads with notes of roasted pineapple and warm caramel. A whisper of toasted oak and white pepper emerges beneath a veil of vanilla custard. Subtle floral undertones lend an unexpected delicacy.
Palate
Silky entry of sweet agave nectar and butterscotch gives way to cinnamon-dusted tropical fruit. Mid-palate brings charred oak and a flicker of black pepper heat, balanced by creamy vanilla and a touch of smoky minerality. The filtration strips color but preserves surprising depth.
Finish
Medium length with lingering vanilla, a wisp of smoke, and gentle warmth that fades like dying embers.
- Agave
- 100% Blue Weber Agave
- Production
- Cooked in autoclaves, roller mill extraction, fermented with proprietary yeast, double distilled in copper pot stills, aged in American oak barrels, then charcoal filtered to remove color
- Region
- Los Altos de Jalisco, Mexico
- Cooking Method
- Cooked in autoclaves, roller mill extraction, fermented with proprietary yeast, double distilled in copper pot stills, aged in American oak barrels, then charcoal filtered to remove color
- Distillation
- Double distilled in copper pot stills
- NOM
- NOM 1440
- Additives Free
- No
Cocktail Suggestion
Ember & Crystal — 2 oz Espolòn Añejo Cristalino · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a coupe, garnish with a flamed orange peel
Food Pairing
Smoked chicken tostadas topped with pickled red onion, crema, and charred tomatillo salsa mirror the tequila's interplay of smoke and sweetness, while the crispy tortilla echoes the toasted oak character.
Master Distiller Cirilo Oropeza subjects aged añejo tequila to charcoal filtration, stripping away color while preserving the fire's memory—proof that flame leaves its mark even when invisible.
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