Tequila Cristalino
Emerged in Mexico in the 2010s; Don Julio 70 launched the commercial category. Outselling standard reposado in several Mexican markets by 2024. Criticized as a marketing strategy that uses charcoal to obscure gap between implied and actual quality. The charcoal filtration technique is older than the commercial category — it was used in vodka production for decades.
Flavor Profile
Clear appearance with smoothness of aging but none of barrel's visual cues. Softer than the underlying Añejo — rounder, vanilla-forward, caramel remnants, mild cooked agave. Absent: the tannic depth and dried-fruit complexity of unfiltered Añejo. Divisive: purists say charcoal removes flavor with the color; market says this is the fastest-growing tequila segment in Mexico. Dominant nodes: Sweet-Caramel, Vanilla-Oak (attenuated).