IZO Spirits Debuts Extra Añejo Cristalino Tequila

IZO Extra Añejo Cristalino Tequila

IZO Spirits has added an Extra Añejo Cristalino Tequila to its range. The San Diego-based brand was established by Mexico native Gaston Martinez and has previously released Mezcals, a range of Tequilas, a Sotol and a Bacanora.

“Our IZO Spirits collection simply wouldn’t be complete without an artisanal Tequila Extra Añejo Cristalino, the perfect stand alone pour or cocktail companion” shares Martinez. “Relying on old-world methods each step of the way from harvest to bottle, the pure Blue Agave flavor shines through every uplifting sip.”

Partnering with an award-winning Jalisco-based distillery, IZO Spirits produces a masterfully finished spirit that adheres to a national government-issued Appellation of Origin legally recognizing the locale as the only Mexican state where tequila may be produced. IZO 100% Agave Tequila Extra Añejo Cristalino begins with Weber Blue Agave harvested by skilled Jimadores just after it has flowered on the surrounding wild mesas. Using a Coa knife, each spiked leaf is stripped from the plant to reveal the heart (or “piña”) within. These hearts are then baked in brick ovens for several days before being mashed or shredded to extract their juice.

The nectar is sealed and fermented until it reaches an alcohol level of 40% or higher, then twice-distilled according to national guidelines for a silver (“Blanco”) finish. To produce an authentically aged “extra añejo,” this crystal-clear spirit is rested another three years in Oak barrels, drawing additional flavor and a light amber color from the wood. One last charcoal filtration process returns the liquid to a crystal clear “cristalino” appearance, resulting in a remarkably smooth and memorable finish.

Extra Añejo Cristalino Tequila can be enjoyed alone or in cocktails and is available now at select Costco stores.

IZO Spirits released its Sotol last summer with Martinez explaining, “You simply can’t have a true Mexican-inspired collection without the depth and light sweetness of traditional Sotol.”

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