Volcan Cristalino

A cristalino is aged tequila with the colour filtered back out — all the barrel character, none of the amber. Volcán's version is the clearest argument for the style, because of what goes into the blend before the filtering.

It marries an añejo matured in Glenmorangie whisky casks with an extra-añejo rested in Hennessy cognac casks, both drawn from 100% lowland Weber blue agave from Jalisco. Those two cask pedigrees are doing real work: the whisky wood lends structure and vanilla, the cognac wood brings dried fruit and depth. Then it's charcoal-filtered to a bright, water-clear spirit that drinks nothing like it looks.

The nose is elegant — dried fruit, tobacco, chocolate and vanilla. The palate is silky and unexpectedly rich for a clear spirit: caramel, dark chocolate, a floral note and a peppery edge that keeps it lively. The finish is smooth, warm and gently sweet. It's a fascinating pour to serve blind, because people expect a light blanco and get something layered and long.

This is the after-dinner tequila for the curious — the bottle that starts a conversation about how it can taste of so much while looking of nothing.

How to Serve

Neat, at room temperature, in a copita or brandy glass so the cognac-cask depth can breathe. No ice — you'll lose the subtlety.

Where to Drink It

The Connaught Bar for a discerning pour. Artesian at The Langham for the inventive crowd. Dukes Bar in St James's for quiet appreciation.

Food Pairings

Try it with a fig and almond tart, or simply alongside good dark chocolate after dinner.