Cava de Oro Tequila Anejo Cristalino

Cava de Oro Tequila Añejo Cristalino is an añejo stripped of its color but not its age — carbon-filtered to a clear pour that still carries the oak underneath. It is the bottle for someone who wants añejo depth without the weight that usually comes with it.

Process & Profile

Made at NOM 1477 in El Arenal, Jalisco, from Blue Weber agave grown on the Partida family's own land — six generations of agave farming preceded the distillery, which the family built next to their fields in 1999 and fitted with its first alembic still the following year. The tequila rests 18 to 24 months in French white oak before activated carbon filtration removes the amber the wood gave it. What survives the filter is the flavor; what leaves is the color. Retail listings for this expression show bottling strengths between 36% and 40% ABV depending on market, and Cava de Oro does not publish a single figure across all territories.

On the nose, bright vanilla, lime zest, orange blossom, and a light dusting of oak.

On the palate, cooked agave, white chocolate, toasted oak, green pepper, and a clean mineral edge.

The finish is silky and long, closing dry rather than sweet — the filtration takes some of the sugar impression with the color.

Cristalinos live or die on whether filtration hollows the spirit out. This one keeps its agave center because the base añejo is aged in French white oak, which contributes finer tannin and less vanillin than the American oak most of the category uses — there is simply less color to strip in the first place. Against the house's amber Añejo, this reads brighter and more citrus-driven.

Serve chilled but undiluted, in a stemmed copita, or over a single large cube. Pairs well with raw oysters or aguachile.

Frequently Asked Questions

What is this tequila?
An añejo cristalino: aged tequila that has been carbon-filtered back to clarity, made from 100% estate-grown blue agave.

What are the specs?
750mL, 18–24 months in French white oak, NOM 1477, 100% blue agave. Bottling strength varies by market between 36% and 40% ABV.

What does it taste like?
Vanilla, citrus, and floral agave on the nose; white chocolate, toasted oak, and mineral on the palate, finishing silky and dry.

How should you enjoy it?
Chilled in a copita, or over one large ice cube with seafood.

Why is this release notable?
The base añejo is matured in French white oak rather than ex-bourbon American oak, so filtration removes less of what makes it interesting.