| Production Details | |
|---|---|
| NOM : | 1449 , | 
| Agave Type : | Tequilana Weber , | 
| Agave Region : | Jalisco (Los Altos) , | 
| Region : | Jalisco (Ciénega) , | 
| Cooking : | Stone/Brick Ovens , | 
| Extraction : | Roller Mill , | 
| Water Source : | Deep well water , | 
| Fermentation : | 100% agave, Stainless steel tanks , | 
| Distillation : | 3x distilled , | 
| Still : | Stainless Pot w/Copper Coil , | 
| Aging : | Bourbon barrels, Used barrels, American White Oak barrels , | 
| ABV/Proof : | 40% abv (80-proof) | 
| Other : | Color Filtration | 
Lou gets brutally real about Don Julio 70th, and the entire concept of cristalinos.
For Enrique de Colsa, master distiller of Don Julio tequila in Jalisco, Mexico, charcoal filtration became a seven-year science experiment that produced Don Julio 70 Crystal Anejo, a nod to the brand's 70th anniversary and homage to its founder, Don Julio
It's not the worst I've had but far from the best. Someone bought me a pour of this at a bar, and I wanted to be polite. I've given every cristilino a fair shake, although I am inherently against anything that undermines the delicate aging process. I still haven't found one that makes me happy. Besides the fact that this is a cristilino, I'm not historically fond of Don Julio. This has done nothing to change my mind.