Tequila Don Julio 70 Añejo Claro Cristalino
Don Julio · Tequila Don Julio, S.A. de C.V.
Don Julio 70 pioneered the cristalino category, and it remains a benchmark — an añejo that has passed through the hinge between barrel richness and blanco clarity. It's an ideal gateway bottle for those who want oak-informed complexity without the weight, and it rewards sipping neat as much as it elevates a refined cocktail.
Nose
Bright cooked agave sweetness rises first, followed by delicate ribbons of vanilla and toasted almond. A whisper of white pepper and citrus blossom lifts from the glass, hinting at the añejo depth hidden beneath the crystalline surface.
Palate
Silky and deceptively light on entry, the palate reveals layers of caramel, roasted agave, and warm cinnamon spice that betray its time in barrel. A creamy mid-palate of butter and honey gives way to crisp citrus notes and a gentle mineral backbone that keeps the sweetness in check.
Finish
Medium-length and clean, with lingering vanilla, a touch of white pepper, and a final breath of cooked agave that fades gracefully.
- Agave
- 100% Blue Weber Agave (Agave tequilana)
- Production
- Slow-roasted in traditional brick ovens for 72 hours, naturally fermented, double-distilled in pot stills, aged 18 months in American white oak barrels, then charcoal-filtered to remove color while preserving añejo character
- Region
- Highlands (Los Altos), Jalisco, Mexico
- Cooking Method
- Slow-roasted in traditional brick ovens for 72 hours, naturally fermented, double-distilled in pot stills, aged 18 months in American white oak barrels, then charcoal-filtered to remove color while preserving añejo character
- NOM
- NOM 1449
- Additives Free
- No
Cocktail Suggestion
Autumn Clarity — 2 oz Don Julio 70 · ¾ oz fresh lemon juice · ½ oz honey-ginger syrup · 2 dashes orange bitters · Shake with ice, strain into a chilled coupe · Garnish with a thin pear slice
Food Pairing
Pan-seared diver scallops finished in nutty brown butter with a squeeze of Meyer lemon, served alongside roasted delicata squash and crispy sage — the caramelized sweetness of the scallops mirrors the tequila's cooked agave and vanilla, while the sage and squash echo its autumnal spice.
Created in 2011 to celebrate the brand's 70th anniversary, Don Julio 70 essentially invented the cristalino category by charcoal-filtering an 18-month añejo back to transparency — a turning point that reshaped modern tequila.
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