Skip to main content

Maestro Dobel Diamante Blends 3 Tequilas Into One

Maestro Dobel Tequila Diamante
Maestro Dobel Tequila/Facebook

Order a tequila at the bar and you’re typically asked what kind: “blanco, reposado, añejo, or extra añejo?” Rarely (OK, never) is the response: “Hmm, all of them combined, chappy.” That would taste terrible, right? This is a question for tequila maker Maestro Dobel.

For its latest ‘Diamante’ expression, Maestro Dobel blended reposado, añejo, and extra añejo tequilas, then filtered the dark, aged concoction, yielding a clear crossbreed tequila.

There’s a word we use for combining alcohols without a mixer (not in a cocktail setting) and it’s this: madness. For instance, if a date ordered whiskey and tequila mixed, no chaser, we’d excuse ourselves and never go back (OK, we’d complete the evening and never call again). However, Maestro Dobel found a way to do it right, and it involves a process lots of other tequila brands are doing.

When aged tequila is filtered to remove its barrel-aged coloring, the resulting liquor is called a cristalino. Hornitos makes one, so does Volcan De Mi Tierra, and the benefit is you get the depth and body of an añejo with the bright and crisp notes characteristic of a young blanco. The godfather of tequila, Arturo Fuentes told The Manual that cristalinos are very popular in Mexico.

What makes Maestro Dobel Diamante unique is its combining of aged tequilas. Most cristalino tequila is made from one source; never two, and definitely not three. Diamante is literally the world’s first multi-aged clear tequila.

(Maestro Dobel was also the first to ever make a Smoked Tequila.)

Maestro Dobel Tequila Diamante
Maestro Dobel Tequila

Combining a one, two, and three-year-old tequila, all aged in European white oak barrels, Maestro Dobel filters the blend to remove all color. (Diamante in Spanish translates to diamond … as in crystal clear … as in cristalino.)

Details on the filtering process are kept on the down-low, but most cristalinos are filtered with charcoal. What you have at the end is a mind-bending tequila both expansive in flavor yet light and crisp.

Each tequila that goes into Diamante shares the trait of being distilled from 100% Blue Weber agave plants grown on a single estate in Jalisco, Mexico. And it wasn’t some dude off the street who thought of the idea to blend tequilas. Dobel tequila was created by an 11th-generation leader of Jose Cuervo tequilas, Juan Domingo Beckmann Legorreta. He and master distillers (aka “Maestros”) Marco Anguiano and Luis Yerenas were the founding fathers of Dobel.

The question, then, is: “How does it taste?”

Great aromatic strength comes through immediately before Maestro Dobel Diamante hits your lips. If you’re a spritzer, light beer, vodka kind of person, it may not be your thing. Upon first sip, there’s no question the heart of this spirit is deeply aged and intense. (Perfect for the cognac drinker who finds himself at a tequila bar.) A hint of fruity sweetness lightens up the palate, and given the depth and strength of this tequila it makes a superior sipper. As for cocktailing, combine with light yet bold fruit juices.

Here are two recipes from Maestro Dobel that bring Diamante to life. Because who needs the sideways glance when you ask the bartender to combine your tequilas.

Hibiscus Daisy Recipe

Maestro Dobel Tequila Diamante Hibiscus Daisy Cocktail
Maestro Dobel Tequila
  • 2 oz Maestro Dobel Diamante Tequila
  • 1 oz watermelon juice
  • .5 oz lime juice
  • .5 oz hibiscus syrup
  • Smoked paprika salt for rim

Method: Shake all ingredients over ice. Pour into a chilled rocks glass with a smoked paprika salt rim. Garnish with lime wedge.

Diamante Refresher Recipe

Maestro Dobel Tequila Diamante Diamante Refresher Cocktail
Maestro Dobel Tequila
  • 2 oz Maestro Dobel Diamante Tequila
  • .5 oz fresh lemon juice
  • .25 oz honey
  • .25 oz ginger puree
  • 3 dashes Angostura Bitters

Method: Shake all ingredients over ice. Pour into a chilled rocks glass. Top with Angostura bitters.

Editors' Recommendations

Jahla Seppanen
Former Digital Trends Contributor
Born and raised off-the-grid in New Mexico, Jahla Seppanen is currently a sports, fitness, spirits, and culture writer in…
How To Make Sangrita That Will Make You Fall in Love With Tequila Again
A sangrita tequila shot.

We've all made mistakes. Many of those mistakes were accompanied by shots of cheap tequila. We don't have to talk about it.

But tequila doesn't deserve all the blame for those things you did on the dance floor, and it's time you made up. In recent years, people have begun to realize that agave spirits (tequila and mezcal) are too good to be gulped in the dark and chased down by table salt and brown-edged limes. This is a good thing, because tequila and mezcal are as worthy of appreciation as more austere spirits like Scotch and whiskey. But even high-quality spirits can be aggressive if you're sipping them straight, and nobody knows that better than the people who made them.

Read more
What’s the Point of Cristalino Tequila?
Cazadores Cristalino Tequila

Cristalino tequila, while not exactly new, is a style that has been gaining more traction recently. Over the past year, new expressions have been released by 1800, Cazadores, El Mayor, and Cenote, joining the likes of Hornitos, Herradura, and Don Julio, among others. To be clear, cristalino is not an officially recognized category of tequila, it's more of a trend. The gist of it is that you take aged tequila and charcoal filter out all of the color (and arguably some of the flavor) it has picked up while maturing in a barrel, so you get the character that comes from time spent aging in wood and the clear color of a blanco tequila. At first glance, this seems like a purely aesthetic decision, perhaps done more with bartenders in mind who want to use aged tequila to make drinks but don't want to affect the way their cocktails look. But different tequila makers seem to have different things in mind when making cristalino. So what exactly is the point?

According to Jesus Susunaga Acosta, master blender for Tequila Cazadores, you don't want to completely remove the flavors that are picked up while barrel aging. "After spending the time and resources on aging your tequila, you want to ensure to retain its matured attributes," he said. "We age our Añejo Cristalino tequila in small, virgin oak barrels for over two years, allowing the liquid to have more contact with the wood and give it a more consistently smooth and complex flavor. After filtration, our cristalino maintains the sensory qualities of an añejo tequila, with notes of mellow wood, nuts, apples, and our signature sweet taste." McKenna Burst, brand manager for Luxco (which owns Tequila El Mayor), says that part of the concept of its cristalino is to "bring back tasting notes of a blanco that are typically lost in the aging process." This is an interesting take, but can charcoal filtering really revert the flavor of an aged tequila to highlight its pre-barrel identity? And why not just drink blanco tequila then?

Read more
5 of the Best Aged Tequilas to Drink When the Weather Cools Down
El Mayor tequila.

A beautiful blanco tequila can be a delight, whether you are drinking it mixed in a cocktail, neat, or on the rocks. This is where the true character of tequila really stands out, as the un-aged version offers a clear picture of the quality of the distillate. But aged tequilas are delicious as well. The barrels that you mature tequila in should act as a frame instead of a mask, according to El Tesoro master distiller Carlos Camarena. In other words, the wood should enhance and complement the quality of the spirit instead of hiding any blemishes.

At the top of the aging hierarchy, you have añejo, followed by extra añejo. The latter category was established in 2006 and indicates that the tequila was aged for a minimum of three years. Bourbon barrels are commonly used, although different brands experiment with using wine and cognac barrels for aging as well. This brings flavors of oak, vanilla, cinnamon, and caramel into play to complement the citrus and spice notes of the agave. Here are some new aged tequilas that you should consider trying now.
Patron Extra Añejo 10 Anos ($350)

Read more