Mijenta is the latest top-shelf producer to hop on board the trend of cristalino tequila—and it’s entering the space in a decidedly experimental way. Known for its award-winning, additive-free offerings, with a strong focus on sustainability, the brand has crafted its Cristalino using a symphony of oak staves sourced from forests all across the U.S.
An eight month maturation imparts upon the agave spirit a parade of confections, including coconut, maple syrup, and toffee. During that time, the liquid picks up a straw-like hue, as it evolves into a reposado style of tequila. Mijenta’s proprietary filtration process not only removes the coloring, but it also repositions—front and center—some of the vegetal agave notes from the underlying distillate.
“As a result of the meticulous process, our Cristalino possesses the richness of an añejo, drinks like a reposado, and is perfect for cocktails that require a clear spirit,” says Mijenta co-founder Juan Coronado. “As this style continues to grow in popularity, this expression will make an excellent choice for mixologists and cocktail enthusiasts.” Coronado goes on to recommend using it as a base for your next espresso martini.
Mijenta’s team of pro mixologists also developed a cocktail specifically for the new release, called el yerberito. It combines 2.5 ounces of the liquid, stirred over ice, with a bar spoon each of Yellow Chartreuse and dry vermouth, along with a couple of dashes of lavender bitters and a pinch of salt—strained and served up in a martini glass.
If that preparation is too elaborate for your home bar, fret not. The $120 bottle quaffs great on its own, poured neat into a snifter. And a growing number of tequila aficionados are doing just that.
According to the latest data from Nielsen, dollar sales growth of the cristalino style is up 39 percent year over year. It’s an incredible stat when you consider that this nascent category didn’t exist before 2011. Nevertheless, it’s easy to understand the appeal. Since the tequila is cask-aged but enters the bottle as a clear spirit thanks to charcoal filtration, folks who fear brown liquor yet still want to enjoy sweet caramel complexities from the barrel, can have it both ways. If you’re looking to see what all the fuss is about, Mijenta’s latest expression exists as a worthwhile, additive-free springboard from which to dive in.
Bruichladdich’s history is volatile. Since its founding in 1881, it’s been mothballed on four separate occasions, most recently from 1994 to 2000. The last 24 years, however, has seen the Islay whisky maker flourish with its heavily peated Scotch whiskies—especially the Octomore collection—grabbing headlines and awards across the globe.
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Often lost in that discussion is , the brand’s unpeated house style, which is the whisky at the heart of the newly unveiled Luxury Redefined range.
Luxury Redefined arrives with two whiskies, and , the brand’s first permanent, high-age statement whiskies. Each release celebrates important moments in the distillery’s history. The Eighteen honors the first single malts created after the distillery’s reopening in 2001, while the Thirty celebrates the whiskies made before its 1994 shuttering.
Each bottle’s packaging is made from fully recyclable paper pulp, completely plastic-free, and produced using 100 percent green energy. The brand takes its commitment to sustainability even further as each release in Luxury Redefined series is housed in the brand’s proprietary, lightweight glass bottle, which contains an average of 60 percent recycled glass.
champions what’s made the distillery unique over the last quarter century—namely, its focus on terroir through the use of local ingredients and support of the surrounding community. In 2004, the distillery began working with one farmer to grow a crop of local barley. That project has since expanded to 20 farming partners, who are responsible for over 50 percent of the barley used for production today.
“Eighteen years ago, we distilled spirit from locally grown barley and our passion to diversify and champion our growing program has never wavered,” says Adam Hannett, Bruichladdich’s head distiller. “Every element of The Bruichladdich Eighteen—from the specific harvest and barley varietals used, to the exact casks it has matured in—is fully traceable. At Bruichladdich Distillery, we’re committed to making delicious whisky with real provenance that benefits the community—and The Bruichladdich Eighteen is the embodiment of this ethos.”
Bottled primarily in ex-bourbon casks, as well as a few sauternes wine and port casks, The Bruichladdich Eighteen is matured exclusively on Islay. On the nose, it delivers aromas of honey, butterscotch, and citrus orange. The palate features a medley of tropical fruits and toasted mellow oak, leading to a finish filled with stone fruits, a delicate floral bouquet, and more oak.
The Bruichladdich Thirty
, meanwhile, is a story of resurrection. When the distillery shuttered in 1994, just two staff members remained to safeguard the remaining casks of whisky. Luckily, the Scotch survived and the distillery was reopened just seven years later.
“The Bruichladdich Thirty has been distilled using these legacy—almost lost—casks, capturing a pivotal moment in time for the distillery,” says Hannett. “This 30-year-old single malt not only celebrates the resurrection of our Victorian distillery but pays homage to the men who laid down this spirit three decades ago.”
Matured exclusively in ex-bourbon casks, The Bruichladdich Thirty offers aromas of toasted oak, honey, and soft vanilla. The palate delivers delicate flavors of dark chocolate and fresh sea air, followed by light fruits, honey, and a hint of leather. The finish features vibrant sea salt balanced with warm oak, soft vanilla, and coconut.
Maybe you dabbled in Dry January to rethink how you drink. There’s never been a better time to play with nonalcoholic drinks, with a slew of excellent non-alcoholic beers, non-alcoholic spirits, and non-alcoholic wines available. But if you’re dipping your toe back into the water (shall we call it Damp February?), set your sights on February 22 for National Margarita Day. Whether you’re thirsty for margarita variations or new recipes to mix up at home, we have 23 tequila cocktails for you to choose among.
National Margarita Day pays homage to the iconic tequila cocktail that’s become a staple in bars and homes alike, encouraging bartenders and amateur mixologists to get creative.
Tequila, at the heart of any good margarita, is a versatile and dynamic spirit in its own right, which transcends seasonal boundaries. The best tequila cocktails can range from the refreshing and citrusy creations that dominate summer gatherings to warm and spiced creations that provide comfort during the colder months.
From crisp blanco to aged varieties like reposado, añejo, extra añejo, and cristallino, the Mexican agave spirit adapts seamlessly to the changing seasons, ensuring there’s a tequila cocktail for every palate, occasion, and budget (yes, there are plenty of great but cheap tequilas).
As National Margarita Day approaches, now’s the perfect opportunity to expand your horizons. We tapped top mixologists to come up with a list of the best tequila cocktails, easy tequila cocktails, and classic tequila cocktails. You’ll find loads of margarita variations, whether you like yours smoky, spicy, sweet, or perfectly balanced. Scroll down for a primer on the best tequila for margaritas depending on the cocktail or flavor profile you want to achieve.
Best Tequila Cocktails
Sin Rosto
M. Cooper Creative
“Sin Rostro is the crazy, face-swapping crime boss on the American telenovela Jane the Virgin,” says Sammi Katz, co-author of the book Cocktails in Color. The name literally translates to “faceless” in English. “This is a refreshing tequila cocktail that features tamarind for sourness, rounded out by pear eau-de-vie. It’s great for the adventurous margarita-lover.”
Pour all ingredients into a cocktail shaker with ice.
Shake, then double strain into the glass.
For the Demerara Syrup*Ingredients
1 cup water
1 cup demerara sugar
Instructions
Combine water and sugar in a saucepan and bring to a simmer over low heat.
Stir until the sugar fully dissolves.
Let cool.
Winter Margarita
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This wintry take on a margarita is the perfect easy tequila cocktail to perfect this season. Cantera Negra Reposado and fresh lime and blood orange juice are complemented by a flavorful winter spice rim.
Ingredients
1.5 oz Cantera Negra Reposado Tequila
0.5 oz fresh lime juice
0.5 oz fresh blood orange juice
0.5 oz agave syrup
0.75 tsp vanilla extract
Winter spice mix, for rim*
Instructions
Rim a rocks glass with winter spice mix.
Combine all ingredients, except spice mix, in a cocktail shaker with ice. Shake vigorously.
Strain into prepped rocks glass over fresh ice.
Garnish with a cinnamon stick.
For the Winter Spice Mix*Ingredients
.5 tsp salt
.5 tsp sugar
.25 tsp cinnamon
.25 tsp chili powder
Foolish Pleasures
Allison Weber Photography
You’ve never had a margarita like this before. “We play off the beautiful vegetal notes of blanco tequila with jalapeño, melon, and a touch of Jamaican white rum,” says Kevin Diedrich of Pacific Cocktail Haven in San Francisco, CA. “A touch of nuttiness from the orgeat pulls this crushable cocktail together.”
Ingredients
1.75 oz honeydew-melon-cucumber-infused blanco tequila*
Shake and double strain into a double rocks glass with fresh ice.
Garnish with a cucumber ribbon and a skewer with honeydew and watermelon balls.
For the Cucumber-Melon Blanco Tequila*Ingredients
500g honey dew melon, cubed
120g cucumber, peeled and seeded
1 750ml bottle of blanco tequila, like
Instructions
Add honeydew to tequila and let sit for 12 hours.
After 12 hours, add cucumber, and let sit for one more hour.
Strain tequila through an oil filter.
Bottle, date, and store in the fridge.
For the Jalapeño Syrup**Ingredients
3 to 4 jalapeños
1 cup water
1 cup sugar
Instructions
Cut jalapeños into discs, removing the seeds.
Bring water to a simmer and add sugar, stirring until dissolved.
Add jalapeños to the pot and let simmer for 20 minutes.
Remove from heat, then use a hand blender to blend the jalapeños with the syrup in the pot.
Blanch the pot in an ice bath to retain the syrup’s color. Let sit until cool, around 15 minutes.
Strain the jalapeños with a fine strainer.
Label and date syrup, which should stay fresh for two to three weeks in the refrigerator.
Agave Perfect Martini
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“The Agave Perfect Martini is an aromatic concoction that perfectly combines agave, herbs, spices, and roots from the vermouth blend,” says Guy Bergès, owner of Maison Artemisia cocktail bar in Mexico City. The agave-based martini combines old world (vermouth) with new world (tequila).
Add the tequila, vermouths, and orange bitters into a mixing glass with ice and stir until cold.
Strain into a chilled Nick & Nora glass.
Garnish with an orange peel cut in a circle.
Tres Leches
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As the name suggests, this cocktail pays homage to tres leches cake. “Añejo and reposado tequilas provide body, while cinnamon syrup and Amaro CioCiaro give warming Christmas-y notes,” says Sammi Katz, who created this cocktail for the menu at Tres Leches in Ithaca, NY. “The three milks used are evaporated, sweetened condensed, and oat, creating an indulgent dessert cocktail that doesn’t feel too heavy.”
Shake all ingredients in a cocktail shaker with ice.
Pour into a snifter glass and garnish with grated nutmeg.
For the Tres Leches Mix*Ingredients
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
8oz oat milk
Instructions
Combine milks and whisk until smooth.
For the Cinnamon Syrup**Ingredients
4 cinnamon sticks
1 cup water
1 cup demerara sugar
Directions
Using a muddler or a wooden spoon, gently crush the cinnamon in a heavy-bottomed pot.
Add water and bring to a simmer over low heat.
Add the sugar and stir until fully dissolved.
Lower the heat and simmer for 30 more minutes.
Remove from heat and fine-strain, then cool.
Store in the refrigerator for up to three weeks.
Spicy Passion
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Spicy Passion elevates the spicy marg by incorporating passionfruit, ginger liqueur, and a fiery kick from habanero. “Balanced with lime juice, homemade mango-cardamom syrup, and triple sec, it’s a symphony of sweet, spicy, and tangy flavors,” says Sayora Khamidova, general manager of JIMMY in New York, NY.
Lime wheel, dried mango, and caramelized ginger, for garnish
Instructions
Combine all ingredients, except garnish, in a shaker filled with ice.
Shake well, then pour over fresh ice in a tajín-rimmed rocks glass.
Garnish with a lime wheel, diced dried mango, and diced caramelized ginger.
Green Mango Martini
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“The Green Mango Martini is inspired by the subway vendors who sell mangoes with a dash of tajín,” says Ignacio “Nacho” Jimenez, owner of Superbueno in New York, NY. “You have the freshness of mango from the infused , then a slight kick of heat from the chili oil garnish.”
Strain and funnel back into the Patrón Silver bottle or a similarly sized container.
For the Honey SyrupIngredients
1/2 cup (4oz) honey
1/2 cup (4oz) water
Instructions
Combine honey and water in a small saucepan over medium-high heat.
Stir occasionally until the sugar dissolves.
Tepache Jungle Bird
Jakob Layman
“This is a split base mezcal and tequila cocktail that utilizes tepache, which has baking spices further expressed with five-spice bitters,” says Davey Saranatos, bar lead at Majordomo in Los Angeles, CA. “The pineapple flavor is enhanced by infusing the Italian Red Bitter Caffo with pineapple for two days, and we use a gochugaru salt-dusted pineapple wedge to garnish.” This is Los Angeles in a glass.
Add all ingredients, except Tepache Sazón and garnishes, to a shaker with three ice cubes.
Do a short shake, then add Tepache Sazón.
Strain into a tall collins glass with fresh ice.
Optional: Garnish with gochugaru salt-dusted pineapple wedge.
The Fennel
Noah Fecks
The Fennel is a mix between a margarita and a paloma. “Fennel and grapefruit go really well together, with the fennel adding a lot of earthy, savoriness to this classic,” says Trey Bliss, beverage director at Baxtrom Hospitality. “Suze also brings herbal bitterness to balance the sweetness of the grapefruit. Keep the lime to make sure the grapefruit really pops with citrus brightness.”
Add all ingredients, except garnish, to a shaker with ice and shake vigorously.
Strain over fresh ice in a Collins glass.
Garnish with fennel fronds or a half moon slice of grapefruit.
For the Fennel SyrupIngredients
35g fennel seeds
1,000g sugar
1,000g water
Directions: 1. Bring all ingredients to a boil, then let steep off heat for 24 hours. 2. Strain and refrigerate.
Easy Tequila Cocktails
El Cielo Martini
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Who said a martini had to be made with gin or vodka? This rule-breaking martini spotlights Patrón El Cielo, a new slightly sweet and fruity offering from the iconic tequila house that’s been distilled four times. This easy tequila cocktail only requires four ingredients and really spotlights the flavor of cooked agave.
Add all ingredients to a mixing glass with ice and stir.
Pour neat into a chilled Nick and Nora glass.
Garnish with orange twist.
Pressure Sensitive
Ken Goodman
“An all-season drink—either cooling you down in the summer or providing escapism in the winter, Pressure Sensitive is always a banger,” says Max Green, beverage director of Hospitality Department at New York City’s Point Seven. “Lalo Blanco Tequila, velvet falernum, lime, and orgeat pair beautifully to create this Mai Tai-inspired drink.” Thai bitters adds notes of green chili and baking spice, turning an otherwise simple tequila cocktail into something that tastes more complex.
Add all ingredients to a shaker with two cubes of ice.
Shake until ice is melted.
Pour into a footed pilsner glass over crushed ice.
Garnish with a mint bouquet.
Double L
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“Double L represents the fusion of flavors and aromas from the cocktail’s star ingredients, lavender and lychee,” says Sayora Khamidova, general manager at JIMMY in New York, NY. It’s an exotic combination few are accustomed to in an easy tequila cocktail.
Combine all ingredients in a shaker filled with ice.
Shake well, then strain into a martini glass.
Garnish with fresh or dried lavender.
Dobel Smoky Margarita
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With notes of mesquite wood from Maestro Dobel Humito, this margarita inspires daydreams of a Mexican getaway. Its smoky essence highlights flavors of lime, corn, and agave. It’s transportive—even if you can’t swing the PTO.
In a shaking tin filled with ice, combine everything but the soda.
Shake and strain into a rocks glass over fresh ice, then top with grapefruit soda.
Spicy Finch
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New York City’s Temple Bar has a rotating spicy margarita special that changes with the seasons, but always pays some sort of homage to birds. “The Winter 23/24 release designed by JoJo Colonna is an agave drinkers’ dream with sharp green apple and habanero balanced with a hint of honey and a touch of nutmeg,” says Samantha Casuga, Temple Bar’s head bartender.
Add all ingredients to a cocktail shaker and shake vigorously.
Pour into a double rocks glass.
Grate nutmeg on top.
Monochrome Margarita
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“Monochrome Margarita puts a sophisticated twist on a beloved classic,” says Jack Morgan, founder of Chrome Horse Society Tequila. “With elevated ingredients, such as clarified lime and spicy bitters, our margarita has an elegant yet simple presentation that’s deceptively packed with flavor.”
Strain into an old fashioned glass with fresh ice.
Garnish with a lime wheel.
Black Diamond Margarita
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The Black Diamond Margarita is made with the world’s first cristalino tequila, Maestro Dobel Diamante. Of course black diamond also refers to a category of ski slopes reserved for experts, placing this cocktail at the peak of easy margarita recipes.
Rim rocks glasses with black lava salt and fill with ice.
Place ingredients, except garnish, in a shaker with ice.
Shake and strain into rocks glasses.
Garnish with lime wedge.
Classic Tequila Cocktails
Classic Margarita
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You need to know how to make a classic margarita, bottom line. Keep things blissfully simple with Patrón Silver, the first bottling in the brand’s expanding lineup. Traditional and modern techniques were utilized to “develop a recipe that elevated a category dominated by low-priced ‘mixto’ tequila,” says David Alan, Patrón’s tequila director of Trade Education & Mixology. It’s smooth and sweet on the palate with a light peppery finish, making it a dream to mix in a marg.
Combine ingredients, except garnish, in a cocktail shaker and shake vigorously with ice to chill.
Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
Margarita al Pastor
Tequila Casa Dragones
Created by Jose Luis Leon at Mexico City’s Licorería Limantour, cocktail enthusiasts love Margarita al Pastor because it’s a playful spin on the classic made with Casa Dragones Blanco. This 100 percent blue agave silver tequila is intended to be sipped, making it a super smooth addition to any classic tequila cocktail. The unexpected dash of taco seasoning lends a smoky, savory hit that’s irresistible.
The Classic 818 Espresso Martini is a take on the ever-popular tequila espresso martini. The cooked agave and caramel notes of 818 Tequila Reposado are perfectly complemented by rich coffee liqueur and fresh espresso, resulting in a cocktail that’s as smooth as it is delicious.
Shake for 15 to 20 seconds, until the shaker is frosty.
Strain into a chilled martini or coupe glass.
Garnish with three espresso beans.
Momofuku’s Spicy Margarita
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“Our spin on a classic margarita uses calamansi—a juicy, vibrant citrus fruit from the Philippines—which tastes like a cross between lime juice and tangerine,” says Haera Shin, beverage director of Momofuku in New York, NY. “The habanero honey brings just the right amount of heat, sweet, and spice.”
Combine all ingredients, except garnish, in a shaker.
Double strain over ice in a rocks glass.
Dust with Momofuku Spicy Salt and garnish with a lime wheel.
For the Habanero HoneyIngredients
500 ml (2 cups) honey
500 ml (2 cups) hot water
5 sticks cinnamon
4 habanero chilis
Instructions
Combine honey, hot water, and cinnamon sticks in a pot and heat to simmer for 10 minutes.
Take off heat and let steep for 20 more minutes.
Cool and keep refrigerated.
Tommy’s Margarita
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“My mission was to craft a Tommy’s margarita that sings with the unique notes of the tequila chosen by the bartender or guest,” says Julio Bermejo, co-founder of TAG Global Spirits Awards. “Thankfully, the trend is shifting towards empowering guests to pick their tequila based on personal preference and the vibe they’re seeking.”
Add all ingredients to a cocktail shaker with ice.
Shake well to combine and chill.
Strain over fresh ice in a rocks glass.
Garnish with a lime wedge.
Midnight in Manhattan
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The perfect after-dinner sipper, Midnight in Manhattan is Patrón’s take on a Manhattan. While the OG is made with whiskey and sweet vermouth, this sweet-and-herbal variation boasts Averna Amaro, which plays well with the brand’s three-year-aged extra añejo.
Combine all ingredients, except garnish, in a mixing glass with ice and stir to chill and combine.
Strain into a chilled martini glass.
Garnish with an orange twist.
How to Choose the Right Tequila for Cocktails
Blanco
This is the most popular type of tequila for cocktails. You’ll also see it referred to as silver or plata tequila. Blanco is typically clear as it’s usually unaged (though it can rest for up to two months in oak barrels). It offers imbibers the purest taste of agave. You can expect tasting notes that are earthy, vegetal, and sometimes even mineral with salinity. “Blanco tequilas can be substituted in just about any clear spirits cocktail that uses vodka or gin,” Alan says. Take advantage of the bright, fresh profile by mixing blancos in margaritas and palomas.
Reposado
Reposado tequila has a golden hue that comes from its time resting in oak barrels—usually American oak barrels that formerly held bourbon. It can age anywhere between two months to a full year. During that time, the tequila develops notes of vanilla and caramel from the whiskey. The end product is earthy and savory, making it a perfect complement to more complex tequila cocktails that feature fall and winter spices, as well as rich recipes like a tequila espresso martini. See our roundup of the best reposado tequila cocktails for more ideas.
Añejo
Añejo intensifies the flavors of reposado by aging between one to three years in barrels. The casks can be built of anything, but regulations stipulate they can’t be larger than 600 liters in size. The aged tequila imbues a deeper hue, more like caramel. It’s also often sweeter, with flavors of oaked vanilla, caramel, and spices like cinnamon. While a brilliant sipping tequila, añejo is also a smash hit in classic whiskey cocktails like an old fashioned.
Extra Añejo
While extra añejo (XA) is aged the longest, it’s the newest in terms of tequila designations. Extra añejos comprise any tequila aged for at least three years in barrels no larger than 600 liters in size. It’s very rare to use an XA in a cocktail, as these bottlings wear the most expensive price tag. That said, if you want to make a luxe libation, sub whiskey for extra añejo in, say, a Manhattan.
Cristalino
Cristalino is the only tequila category that isn’t officially recognized by tequila’s governing body, the Tequila Regulatory Council (CRT). There aren’t hard and fast rules, but rather guidelines as to what qualifies as an example. Usually, cristalinos are añejos or extra añejos that undergo charcoal filtration to remove the color of the aged spirit. You get a clear tequila that still retains some of the sweeter barrel notes gained during cask maturation. This is great in upscale tequila cocktails where you want more nuanced flavor without the color.
Tips for Mixing Up Better Tequila Cocktails
1. Use Good-Quality Ice
You don’t have to go crazy and buy a clear-ice maker (though those are great when drinking the best whiskey on the rocks). “Use the biggest, clearest, coldest ice you can find,” Alan says. Avoid the bagged stuff at bodegas and gas stations.
2. Keep Your Mix-Ins Fresh
“Always store wine-based ingredients, like vermouth, in the fridge for maximum freshness,” Alan says. When you’re making syrups from scratch at home, be sure to refrigerate them and add a label with the expiration date (up to three weeks) to ensure freshness.
3. Take Advantage of Fresh Juices and Garnishes
The higher the quality of your ingredients, the better your tequila cocktail will be. Avoid using juice concentrates; instead, opt for fresh-squeezed juices. “Don’t forget to garnish your drink with a fresh slice or zest of fresh citrus,” Alan says. “Besides enlivening the olfactory senses, the garnish is like window dressing for your cocktail and makes your drink a fest for the eyes.”
Tequila aged in bourbon barrels is nothing new. Bourbon can only be aged in new American white oak barrels, so when these distilleries finish aging their bourbons, they sell the used barrels to distilleries across the globe. From Ireland and Scotland to Barbados and Mexico, bourbon barrels are the go-to for maturing brown spirits.
Inside these casks, notes of the former spirits linger, passing touches of flavor onto the next spirit that enters the cask. While most of the barrels used for these soon-to-be brown spirits come from mass-produced whiskeys, Corazón Tequila and Buffalo Trace wondered, what might happen if barrels used for some of the world’s most-beloved bourbons were used to age high-end tequila instead? Enter Expresiones del Corazón Collection.
Launched in 2021, the two Sazerac Company-owned brands continue to grow this project each year with ongoing success. They’ve just unveiled the latest limited-edition collection, which includes two brand new añejos aged in French Oak and ex-Weller 12-Year-Old Bourbon barrels, in addition to the award-winning Artisanal Blanco and William Larue Weller, George T. Stagg and Sazerac 18-Year-Old Rye Añejo Tequilas, which are featured again as part of this year’s Collection.
The collection celebrates the excellence that goes into making spirits, whether that’s distillation, aging, or hard-to-define experimentation. Overall, things are pretty simple conceptually: Corazón’s premium tequila is aged in barrels that once held some of the world’s most-coveted whiskeys produced at Buffalo Trace Distillery.
Expresiones del Corazón Collection
Courtesy of Corazón
The Expresiones del Corazón Collection includes:
Corazón Weller 12 Añejo Tequila: Matured for 26 months in ex-Weller 12 Kentucky Straight Bourbon barrels, this moderately sweet añejo features notes of heavily cooked agave, toasted vanilla, oak, and a smooth finish.
Corazón French Oak Añejo Tequila: Aged for at least 13 months in French oak barrels that formerly contained Old Charter Oak French Oak bourbon, the resulting liquid delivers aromas of rich oak and vanilla. The palate is smooth and lightly sweet with hints of cooked agave, apple, and caramel.
Corazón Sazerac Rye 18 Añejo Tequila: 24 months of aging in barrels that formerly held Sazerac Rye for 18 years produces a moderately sweet tequila with strong notes of fresh fruit, oak, caramel, almond, and cinnamon.
Corazón George T. Stagg Añejo Tequila: After spending 22 months maturating in barrels that previously aged the high-proof George T. Stagg bourbon, this tequila delivers salted caramel flavors that burst on the palate followed by notes of charred pineapple that slowly transforms to tobacco, leaving a sweet-yet-smoky flavor on the finish.
Corazón William Larue Weller Añejo Tequila: 15 months of aging in barrels that formerly held this beloved wheated bourbon creates a balanced and dense tequila with a hint of sweet undertones. Aromas of wood, caramel, and almond are followed by a palate filled with chocolate, vanilla, nuts, eucalyptus and chamomile.
Corazón Artisanal Small Batch Blanco Tequila: This blanco tequila is the base spirit used for the entire Expresiones del Corazón Collection. It’s made with artisanal distillation techniques using the finest estate-grown agave and boasts a higher sugar content. The result is an elegant liquid with a sweet, gentle flavor; powerful notes of cooked agave; and hints of citrus and green apple.
Each tequila is sold separately in the Buffalo Trace Antique Collection’s glass bottle, featuring a cork stopper and handwritten label specifying the barrel, bottle number, and date of bottling.
The Expresiones del Corazón Collection is available in limited quantities at select retailers, bars, and restaurants across the United States. The suggested retail price for the Artisanal Blanco is $60, while the William Larue Weller, Weller 12, French Oak, George T. Stagg, and Sazerac Rye 18-Year-Old Añejos have a suggested retail price of $80 each.
As Wild Turkey’s top of the line brand, limited release Russell’s Reserve whiskey has made a name for itself. The latest edition to the distillery’s lineup of excellent, hard-to-find whiskeys is the Russell’s Reserve Single Rickhouse Camp Nelson F.
The Russell’s Reserve Single Rickhouse Collection, which launched in 2022 with Camp Nelson C, focuses on the often-debated concept of terroir by exploring whether where a barrel rests impacts a whiskey’s final character. As you might’ve guessed, each bottling features whiskey made from stocks drawn exclusively from an individual rickhouse.
To find the second edition in the Single Rickhouse series, Wild Turkey master distiller Eddie Russell tasted aged stocks from across the distillery campus until he came across Camp Nelson F and declared it “one of the best whiskeys we’ve ever made.”
Built in the 1940s, Camp Nelson Rickhouse F overlooks the Kentucky River, sitting lower than the other warehouses on campus. According to the brand, this allows the barrels to “breathe” better, as airflow and wind currents coming off the river benefit the barrels aging inside, and have made the rickhouse a long-time favorite for the distillery’s private barrel selection program.
“We knew we had big shoes to fill with our second Single Rickhouse release after our first bottling from Camp Nelson C,” says Russell. “I didn’t expect we’d release two Camp Nelson whiskeys back-to-back, but after just one sip from those Camp Nelson F barrels, I knew we had to bring this whiskey to our fans. It’s too special not to share.”
Bottled at 117.6 proof, the bourbon has aged for over 10 years and offers aromas of oak, vanilla, and cinnamon, followed by notes of cherry, raisins, and dates. The palate delivers flavors of clove and white pepper, leading to caramel, orange peel and dark fruits. The long finish is filled with honey and baking spice that give way to tobacco and mature oak.
Russell’s Reserve’s Single Rickhouse Camp Nelson F features and is meant to retail at $300 per 750ml bottle.
Russell’s Reserve’s Single Rickhouse Camp Nelson F
Good news for those with a little cash to burn looking to broaden your view of Irish whiskeys–the Cork-based distiller Midleton Very Rare just unveiled the latest addition to their Dair Ghaelach series: Kilranelagh Wood.
If you haven’t heard of the Midleton Very Rare Dair Ghaelach series, prepare to have your Irish whiskey world turned upside down. “Dair Ghaelach” translates to “Irish oak,” which is used to finish each whiskey in this collection.
Even in a country with as long a whiskey history as Ireland, using Irish oak is rare. Most whiskey is matured in American white oak barrels after they’re used to age bourbon. The new Kilranelagh Wood whiskey was initially matured in American oak, then finished in Irish oak casks for 20 months to elevate the liquor.
Midleton Very Rare master distiller Kevin O’Gorman spent six years exploring Irish oak’s potential before embarking on this project. He had two goals: sustainably source the Irish oak and create a distinct style of Irish single pot still whiskey.
Midleton Very Rare Dair Ghaelach Kilranelagh Wood is the fifth edition in the collection and was made from trees from the Kilranelagh Estate in County Wicklow, just south of Dublin. Six Irish oak trees were chosen for crafting by Midleton master cooper Ger Buckley and consultant-slash-forest sector manager Paddy Purser. Every bottle of whiskey can be traced back to the tree it came from.
“In the Dair Ghaelach series, we’re always looking to discover the finest Irish oak amidst Ireland’s natural beauty, and the Kilranelagh estate stands as a testament to this quest,” says O’Gorman. “The whiskey has been bottled at its cask strengths, ranging from 56.8% to 57.5% ABV, allowing the unique influence from each tree to reach its pinnacle.”
Midleton Very Rare Dair Ghaelach Kilranelagh Wood gives opening notes of warming spices and vanilla, before mellowing on the palate, says blender Dave McCabe. The Irish oak finish adds fresh pine, floral honey, and tropical fruit notes, alongside smoked almond and cinnamon aromas. “The whiskey then concludes with a wonderfully long finish which sees the pot still spices and oak effortlessly linger for a truly unique drinking experience,” he says.
Award winning Irish artist David Rooney designed the fifth expression’s fully recyclable packaging, which reveals a story inspired by the unique flora and fauna of the Kilranelagh Estate.
Midleton Very Rare Dair Ghaelach Kilranelagh Wood is available at varying cask strengths in Ireland, UK, France, USA, and China for €440 (about $480) per 70cl bottle.
Some of the world’s best whiskies are finished in sherry barrels from southern Spain. Most famously, Scotch distilleries like Macallan, Ardbeg, Bunnahabhain, Glendronach, and so many more choose to mature their spirits in such casks for the extra flavors they lend to the final product. The success of these longtime whisky makers has led distilleries across the globe to experiment with sherry barrels. Jack Daniel’s joins the parade most recently with its latest addition to their Distillery Series, Selection #12
Available exclusively in Tennessee in limited quantities, Jack Daniel’s Distillery Series Selection #12 features the brand’s classic mash bill of 80 percent corn, 12 percent malted barley, and eight percent rye. It’s then charcoal mellowed before entering into new, charred American white oak barrels for five and a half to six years before finishing for three years in oloroso sherry casks, which tend to impart oak and fruit flavors and aromas.
“We first used oloroso sherry casks with our American Single Malt, and it was only natural to continue experimenting with them,” says Chris Fletcher, Jack Daniel’s master distiller. “What resulted was something completely unique that further elevates the complexity of Old No. 7 but maintains a balanced profile.”
Jack Daniel’s Distillery Series Selection #12 offers aromas of sweet citrus. The palate finds flavors of rich baking spices, nutmeg, and caramel, leading to a lingering finish filled with red fruits. Bottled at 45 percent ABV, it’s available at select stores in Tennessee and at the White Rabbit Bottle Shop at the Jack Daniel Distillery in 375ml bottles for a suggested retail price of $42.
The martini—one of cocktail culture’s true classics, first gained popularity in the U.S. during the 1920s and 1930s, becoming a Jazz Age symbol of sophistication. Originally a gin drink before the vodka martini came into prominence, the cocktail’s glamorous image has only been bolstered over the past century by cultural influences like Prohibition and Hollywood, securing its spot as an icon of elegance and (few drinks are stiffer) alcohol tolerance.
Gaining popularity in the midcentury, vodka swiftly assumed its position as the new star of the martini—the neutral spirit being effectively marketed as smoother and less intensely flavored than gin. Once spy extraordinaire James Bond hit the screen with his famed preference for a vodka martini (“shaken, not stirred”), the deal was pretty much sealed. The neutrality of vodka also paved the way for creative riffs on the classic version. Over the next few decades, its first flavorful variations like the lemon drop, cosmopolitan, dirty martini, espresso martini, appletini, and so on would create a cocktail revolution unto itself.
Today, many bartenders and cocktail lovers give a respectful nod to gin martinis as being the original, but both gin and vodka make for a delicious martini—when done right, that is (see how to make a good one below). Vodka martinis tend to be milder and more neutral, allowing the vermouth and any garnishes to take center stage, while gin martinis have a more complex flavor profile with botanical and herbal notes contributed by the gin. At the end of the day, vodka or gin, it’s all a matter of personal preference.
The first step in crafting the ideal vodka martini at home is making sure you have the right ingredients in your arsenal—namely, an excellent bottle of vodka. Choosing the right vodka comes down to several factors, including your own taste preferences and what kind of martini you’re planning on creating. For the 2023 Men’s Journal Spirits Awards, we’ve tapped 13 outstanding vodka brands that are all perfectly equipped for making an excellent martini. Our best overall pick is , a vintage copper-distilled vodka offering optimal purity, balance, body, and versatility at the right price. Elyx was the most unanimously lauded vodka by our hospitality and spirits consultants (one of whom called it “criminally underrated”), but every vodka in this lineup will make a martini worthy of the name.
Men’s Journal aims to feature only the best products and services. We update when possible, but deals expire and prices can change. If you buy something via one of our links, we may earn a commission.
As a spirits journalist, I’ve personally tried each one of the vodkas on this list, among numerous others, and also sought out recommendations from trusted sources in the hospitality and spirits industry. I considered factors such as tasting notes and mouthfeel, the mash bill, how the flavors of the vodka taste both neat and in martini format, and how a distillery’s own personal brand history or mission impacts the way it conducts business.
What We Look For When Choosing the Best Vodka for Martinis
Not all vodkas are made equal, and the best bottles on the market have some traits in common: smoothness, a clean and crisp profile, and purity. These attributes make a solid backdrop for the overall flavor, balance, and mouthfeel of the cocktail. On my hunt to select the best bottles of vodka for making a martini, I considered those traits as well as distillation methods.
Best Overall Vodka for the Perfect Martini: Absolut Elyx Vodka
Absolut Elyx Vodka
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Absolut Vodka, a Swedish brand known for its top notch quality and iconic bottle design, has maintained an admirable popularity on the global spirits market since its introduction in 1979. Their vodka is distilled using locally sourced winter wheat and pristine water from the Åhus region. In particular, distinguishes itself through its unique copper distillation process—using a vintage copper column still from 1921. The slower distillation process provides greater control over the flavors, and the copper material also helps maintain a high level of purity.
“Absolut was one of the first premium vodkas to hit the states, and to this day it’s my favorite for a vodka martini,” says Josef Griz, bar manager at the Park Lane New York. “While most people define vodka as flavorless and odorless, Absolut is very much grain forward on the nose. You can actually smell the winter wheat and the aroma of freshly baked bread.”
In additional to my own personal recommendation for Absolut Elyx as a great choice for an optimal martini, it also received the backing of several hospitality professionals—including Trevor Langer, head bartender at Jac’s on Bond in New York City, who says he has been a massive fan of the expression since it hit the market. “The velvety texture cascades down your tongue and makes an incredible martini no matter your preferred measurement,” he says. “Not only do I believe this vodka is criminally underrated, but it’s also widely available and doesn’t break the bank—and the branding is gorgeous. No question that for a classic vodka martini, Elyx is the way to go.”
Amir Babayoff, bar director at Ophelia Rooftop Lounge, says he found Elyx “pleasantly surprising” considering he isn’t a fan of vodka in general. “On the palate, it feels full body, smooth and silky, with nutty, bready, buttery notes. It finishes with a mellow spice note yet is clean and balanced. I still find it versatile and you can use it anywhere from a martini to a tiki drink.”
Best Luxury Vodka for a Martini: Chopin Family Reserve Vodka
Chopin Family Reserve Vodka
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Chopin Vodka, a renowned Polish vodka brand, takes its name from the iconic Polish composer Frédéric Chopin, emphasizing a commitment to excellence and artistry in vodka production. The luxury brand uses locally sourced potatoes for a distinct flavor profile and a smooth, velvety finish through small batch distillation.
Many industry professionals love Chopin’s Bartender’s Choice, another great option for a martini, but the brand’s stands as potentially one of their best, crafted from young potatoes from their 2016 growing season. Chopin’s Family Reserve also undergoes a unique aging process, resting in 50-year-old oak barrels to enhance its depth and complexity. The result is a vodka that maintains a delicately sweet earthy flavor, with a velvety texture and spice notes—perfect for a nuanced and flavorful martini.
Best Vodka for a Dirty Martini: Grey Goose Vodka
Grey Goose Vodka
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Synonymous with luxury, Grey Goose is a premium French vodka created in the Cognac region, and distilled from local wheat and pure spring water. The vodka undergoes a meticulous five-step distillation process, ensuring a smooth and velvety texture.
“For martinis, I love Grey Goose—the winter wheat used in distillation yields a spirit with a light pepper note and a breath of anise seed,” says Claire Mallett, beverage director at Catch One in Los Angeles. “The minerality of Grey Goose lends itself perfectly to a dirty martini, which I make using a high-quality brine, like Dirty Sue, which was created by a bartender and formulated specifically for use in cocktails.”
Best Vodka for a Martini With a Touch of Sweetness: Barr Hill Vodka
Barr Hill Vodka
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Barr Hill, whose distillery can be found amongst the picturesque landscapes of Vermont, has garnered acclaim for its unique method of infusing raw, local honey directly into its spirits—creating a popular gin and vodka that both capture the region’s terroir. Barr Hill is not only dedicated to the art of distillation but also to the preservation of pollinators, playing a role in protecting the state’s bee population through initiatives like supporting local beekeepers and promoting sustainable farming practices.
Barr Hill Vodka is distilled entirely from raw honey—with every bottle using the equivalent of (not a typo) 3 lbs of it for its uniquely subtle honey undertone. This presents an exceptional choice for martini enthusiasts who appreciate faintly sweeter notes in their cocktails. The vodka boasts a smooth and velvety texture, offering a nice contrast to the traditional dryness of classic martinis. Infused with the distinct flavors of raw honey, Barr Hill vodka introduces notes of wildflower nectars and a floral nose.
Best Affordable Vodka for a Martini: Reyka Vodka
Reyka Vodka
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Reyka Vodka, hailing from Iceland, boasts a location and distillation practice that intertwines with the country’s pristine natural environment. Crafted at the first-ever distillery in Iceland, situated in the small village of Borgarnes, the water for Reyka is sourced from an arctic spring that runs through a 4,000-year-old lava field, providing a crisp and clean foundation. Another aspect of what sets Reyka apart is its distillation process using a Carter-Head still, made of copper and steel, which allows for precise control over the distillation and ensures the elimination of impurities.
If you’re looking for bang-for-your-buck vodka, Reyka stands out as an excellent choice for crafting the perfect martini. Beyond its attractive price point, Reyka delivers a pure taste with subtle earthy and citrus notes. The crisp finish makes Reyka a top-tier option for those seeking a high-quality vodka without breaking the bank.
Best Flavored Vodka for a Martini: Hanson of Sonoma Vodka
Hanson of Sonoma Vodka
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Hanson of Sonoma, a dedicated vodka distillery in the heart of California wine country, was founded and is still operated by its namesake Hanson family. Their unique vodkas are distilled entirely from organic grapes, resulting in a premium product that captures the essence of the Sonoma region.
While most flavored vodkas tend to taste overly saccharine and hangover-inducing, the range of infused options at Hanson is impressive. Mandarin, Ginger, Cucumber and Habanero are some of the vodka flavors they offer—each actually infused with organic produce for a super-authentic and nuanced flavor.
The Mandarin-infused vodka, for instance, brings a zesty brightness to citrus-based martinis, while the Ginger variation adds a spicy kick for those seeking a bold and adventurous flavor profile. The Habanero-infused vodka introduces a touch of heat, and Cucumber creates a crisp and lightly flavored vodka martini.
Best Potato Vodka for a Martini: Woody Creek Distillers Potato Vodka
Woody Creek Distillers Potato Vodka
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Woody Creek Distillers, nestled in the picturesque Roaring Fork Valley of Colorado, has gained acclaim for its commitment to producing high-quality craft spirits— notably Woody Creek Distillers Potato Vodka (the brand also makes a fine whiskey). Crafted from locally sourced Rio Grande potatoes, the distillery prides itself on utilizing traditional farming methods and a hands-on approach to distillation.
“The ideal vodka martini is a beautiful libation that lets the underlying vodka’s purity shine,” says Lucinda Sterling, head bartender at Seaborne in Brooklyn, NY. “The first notable characteristic of Woody Creek Vodka is the smell of the potato skins, earth and a hint of salinity—probably from the fact that the spirit is unfiltered and brought to proof with pure Rocky Mountain water. This aroma and flavor lend themselves to a perfect vodka martini.”
Best Go-To Vodka for Your Classic Bar Martini: Ketel One Vodka
Ketel One Vodka
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Believe it or not, this renowned vodka can trace its origins all the way back to 1691, when the Nolet family established a distillery in Schiedam, Netherlands. Steeped in literal centuries of tradition, Ketel One has become synonymous with premium quality, perfecting its utilization of copper pot stills and a meticulous blending technique that sets it apart in the world of vodka.
“Ketel One is a manifest choice for vodka martinis, in my opinion. If you enjoy a wet martini with a twist like me, it offers a well-rounded finish that plays well with vermouth and offers up a rich mouthfeel with each sip. It can also take on brine with a breeze, for those who crave a little dirty, and pairs beautifully with the sweetness of a pearl onion, if Gibsons are your jam. Great versatility,” says Kate Boushel, beverage director of the Atwater Social Club.
As Boushel mentions, Ketel is an easy go-to. At nearly any bar across America—if your time to order comes up and you’re fighting indecision, you can never go wrong with a Ketel martini, thanks to a silky soft profile with subtle notes of cracked black pepper, citrus, and honey on the nose. Its smooth texture and absence of any harsh aftertaste make Ketel One ideal for a stiff beverage such as a martini.
Best Socially Conscious Vodka for a Martini: Supergay Vodka
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Supergay Spirits, based in Upstate New York, stands out as a small-but-mighty special player in the spirits industry. Founded by LGBTQI+ advocates and entrepreneurs, the company not only produces high-quality spirits but also champions inclusivity and diversity. Distilled in Yonkers, Supergay Spirits takes pride in its commitment to supporting the community, donating a percentage of profits from each bottle sold to LGBTQI+ organizations.
Besides their admirable philanthropy, Supergay also makes some great vodka. Made from 100 percent local and organic corn and distilled in small batches, it boasts a smooth and clean profile with a silky mouthfeel, making it the perfect choice for classic martinis. Filtered three times through activated coconut charcoal, its purity as well as its subtle sweetness from single-origin corn help to elevate any martini.
Best Japanese Vodka for a Martini: Haku Vodka
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Haku Vodka, by the House of Suntory, combines traditional Japanese craftsmanship with modern distillation techniques. Made from Japanese white rice, the vodka undergoes a unique seven-day fermentation process using koji mold, a traditional ingredient in Japanese sake production. This intricate method imparts a distinctively smooth and crisp character to the final product. The water used in the distillation process is sourced from the Japanese Southern Alps, further enhancing the vodka’s purity and clarity, and the final product is filtered through bamboo charcoal. A silky texture and notes of rice sweetness are unique, enticing attributes of this vodka, along with its hint of floral undertones. The palate is nuanced, both crisp and soft, making it an ideal choice for crafting the perfect martini.
Best Vodka for a Martini With a Bite: Kástra Elión Vodka
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A dirty vodka martini might hit the spot for your olive cravings, but what about a vodka that doesn’t even need the brine? Kástra Elión is produced by a family-owned distillery in Greece, and crafted from hand-picked Greek olives and wheat. Its olives are sourced from the Nafpaktos region, whose ancient castle which stands near the olive groves provided inspiration for the brand name.
Perfect for crafting a martini with a bright, peppery kick, Kástra Elión Vodka brings a unique flavor profile that elevates the classic cocktail. With its smooth, almost buttery texture, the vodka serves as an ideal base, allowing the other ingredients to shine while imparting a subtle richness. Tasting notes reveal delicate flavors of ripe olive and spicy black pepper, complemented by a subtle earthiness that adds depth to each sip.
Best Vodka for an Apple Martini: Upstate Vodka
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Upstate Vodka, crafted by Master Distiller Ken Wortz, pays homage to New York’s orchard bounty, as each bottle is the result of pressing 70 to 80 apples sourced exclusively from local farms. Wortz’s process involves fermenting the pressed liquid with Kosher yeast and subjecting it to a double distillation in 16- and 18-plate two-column stills, known for producing a purer distillate compared to the pot still commonly associated with flavored spirits.
The result is a vodka that is particularly well-suited for crafting the perfect apple martini. Its subtle fruity sweetness complements the natural taste of the spirit, creating a nuanced cocktail. The vodka’s crisp mouthfeel further enhances the martini experience, providing a refreshing and clean foundation for the vibrant apple notes.
Best Vodka for a Martini in the Faroe Islands: North Atlantic Subsea Vodka
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This tiny, remote distillery on the Faroe Islands is creating some of the most unique takes on classic spirits right now, standing as a testament to the intersection of tradition and innovation. The Faer Isles Distillery team draws inspiration from local ingredients and traditional distillation methods, creating spirits that can’t be replicated anywhere else in the world.
Their North Atlantic Subsea Vodka is distilled using fresh water that was discovered from a thousand-year-old underground source, creating a vodka with a delicious, distinct taste. What also sets it apart is the innovative addition of distilled seaweed, imparting a nuanced depth to its taste and a silky-smooth mouthfeel that lingers delicately on the palate. Right now, you can only get Faer Isles through a trip to the rugged islands, or by delivery if you happen to live in a select number of European countries. All the more reason to book a trip there now.
Tips for Making a Great Vodka Martini
Choose the Right Vodka
A good vodka martini is characterized by a delicate balance of flavors, smoothness, and a clean finish. The choice of a high-quality vodka is crucial, as it should provide a neutral base that plays well with the sparse other elements of the cocktail. The vodka used should be well-distilled and filtered to ensure purity. Ultimately, the best vodka martini is a matter of personal taste, but attention to the quality of ingredients and the art of preparation are key in creating your ideal martini.
Get It Cold, Cold, Cold
Once you’ve selected your vodka and vermouth, the next most important factor in crafting a fantastic martini is temperature. It doesn’t matter how good your vodka is—if you do not correctly chill your martini before serving, it simply will not taste the best it could.
The perfect vodka martini should taste impossibly crisp, which can be achieved by chilling both your vodka and martini glasses in the freezer for at least a few hours prior to serve. Elect for high quality ice, and the larger the better, to slow down the dilution of your beverage.
Experiment With Ratios
Another extremely important factor in creating the perfect martini for you is some old fashioned trial and error. Just because your martini doesn’t taste exactly how you’d like it to, doesn’t mean you’ve necessarily made any mistakes along the way.
“Some believe a martini has to be a specific measurement even to be considered as such, but in my opinion, to make the absolute best martini is to find out your preferred ratio of vermouth to spirit and then simultaneously chill, dilute, and integrate the ingredients,” says Langer.
Considering the simplicity of a vodka martini recipe, try playing with your vodka-to-vermouth ratio each time you decide to shake or stir one up, adjusting next time around based on your own tasting notes.
If the martini is tasting too sweet or cloying, it might mean you need to dial down the vermouth. Some professionals, like Nathan McCarley-O’Neil, Head of Bars for Major Food Group, opt to simply rinse their glass with vermouth, which involves swirling a small amount of it around the inside of your chilled glass before discarding.
Don’t Minimize the Garnish
In our opinion, many of the best martinis also include a good garnish, which is also up to your own tastes and preferences. A simple lemon rind, expressed over the top of your beverage, can add a welcome citric tang, while a skewer of olives gives your martini a hint of brine. When it comes to added liqueurs or garnishes, make sure their quality reflects that of your chosen vodka, or risk diminishing the quality of your overall beverage.
Standard Martini Recipe
While there’s no rule against playing around with martini measurements, here’s the gold standard.
Ingredients
2 1/2 oz chilled vodka of choice
1/2 oz dry vermouth of choice
1 lemon twist or skewer of olives
Instructions
Chill your martini glasses in the freezer at least 30 minutes prior to serve.
Add large cubes of ice to a mixer glass, then pour in your vodka and vermouth.
Stir thoroughly with a cocktail spoon until chilled (20-30 seconds).
Strain into a martini glass.
Garnish with a lemon peel or olive skewer, to your taste.
In October, Buffalo Trace Distillery rolled out its oldest bottle of Eagle Rare as part of its 2023 Antique Collection. But less than one month later, the Kentucky-based whiskey makers are relegating that “oldest” to the past tense. The new Eagle Rare 25 is now the oldest bottle from the highly sought-after bourbon brand.
Generally, bourbon isn’t aged for 20-plus years. Even more than 15 years is pretty rare. “When crafting whiskey in conditions like those we experience in Kentucky, two reactions happen over time: more liquid is lost due to evaporation—also known as angel’s share—and extraction of flavors from the barrel becomes more intense, often leading older whiskeys to taste over-oaked, astringent, and dry,” says Buffalo Trace Distillery Master Distiller Harlen Wheatley.
Before creating this whiskey, Buffalo Trace conducted thousands of experiments to test a variety of factors that impact the whiskey’s aging and maturation, including barrel char levels, temperature, airflow, light exposure, barrel placement, and more. Eagle Rare 25 is the first release from Warehouse P, one the distillery’s two experimental warehouses. The warehouse was constructed to test if it was possible to favorably extend both the aging and maturation processes typical for American whiskey and bourbon.
Eagle Rare 25 Year Old bourbon is sold in special packaging.
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“We closely monitored Eagle Rare 25 throughout the aging process and discovered that the impact over time due to controlled, extended aging was optimally mature whiskey. By that, I mean whiskey that is uniquely smooth and complex with deep, mature flavors around every corner,” Wheatley says. “Eagle Rare 25 is unlike any other extra-aged bourbon on the market today. We are quite proud of this bourbon.”
On the nose, the whiskey offers aromas of cherry, oak, and dark chocolate. The palate balances vanilla, dark fruit, and butterscotch, followed by a long finish with notes of wood, baking spice, and black pepper.
“Around the globe, an eagle’s wings symbolize freedom and the opportunity to reach higher. It’s also a reminder for us at Buffalo Trace Distillery to never settle in our pursuit of crafting the perfect bourbon,” says Andrew Duncan, Global Brand Director at Buffalo Trace Distillery. “In service of that relentless pursuit, Eagle Rare 25 is the pinnacle of American whiskey to date from our Distillery, and our Eagle Rare brand is the perfect portfolio to showcase this barrier-breaking expression.”
Bottled at 101 proof, just 200 750-ml bottles of Eagle Rare 25 will be released. The bourbon carries a suggested retail price of $10,000 per bottle.
Men’s Journal aims to feature only the best products and services. We update when possible, but deals expire and prices can change. If you buy something via one of our links, we may earn a commission. Questions? Reach us at shop@mensjournal.com.
If you’ve ever wondered just how much it matters where a whiskey ages, Maker’s Mark’s latest release, , is now here to show that it’s a whole heck of a lot.
The Loretto, KY-based, Beam Suntory-owned, small-batch bourbon producer doesn’t roll out a ton of new products. They’re not the type of distiller to throw gimmicky “limited-edition” bottles into their core lineup in an effort to boost novelty sales, only to inevitably cut them a year or two later due to lack of sustained interest. Not only hasn’t Maker’s Mark added a new whiskey to its core lineup since 2010, but the brand has also never released a bourbon this old until now. That alone is saying something—and worth looking into.
A standard bottle of Maker’s is aged for approximately six years. That’s a good amount of time for bourbon, but nothing that would excite an enthusiast. Maker’s Mark Cellar Aged Bourbon, however, is made from a blend of 12-year-old (87 percent ABV) and 11-year-old (13 percent ABV) bourbons, which is several tads more titillating to those with a brown liquor fetish. Why has it taken this long for the brand to age its whiskey north of the decade mark, unlike so many other distillers?
Apparently, when Maker’s Mark bourbons age past that sixth year, they pick up a harsher tannic quality that strays from the “smooth, soft, and creamy” essence the distiller says they’re known for.
“For more than 65 years, aging our whiskey for a decade-plus wasn’t something we did,” says eighth-generation whiskeymaker Rob Samuels. “It’s not that we didn’t believe in it. We simply hadn’t found a way to do it that didn’t compromise on our taste vision—until now.”
Maker’s Mark Cellar Aged Bourbon
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Maker’s Mark got over the hump back in 2016 by building a limestone warehouse directly into the shelf of the Kentucky hills. The cellar’s constantly cool environment slows down the tannic impact of maturation, allowing the bourbon to develop a deeper, darker flavor without the bitterness.
That means Maker’s Mark Cellar Aged first spends about six years aging in traditional bourbon warehouses, where it endures the Kentucky climate and its temperature swings season after season until reaching full maturity. It’s then moved to the gentler climes of the limestone cellar for about half a decade or longer.
Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready.
The 2023 version is bottled at a cask strength of 115.7 proof and will be available for a suggested retail price of $150—though we can’t guarantee you’ll find it for that price at your local liquor store. It dropped in the United States in September and will roll out in London, Munich, and select Global Travel Retail accounts in October; and then in Tokyo and Singapore in early 2024.
