Review: Riazul Tequila, Complete Lineup (Updated 2026)

This new line of tequilas comes from the Jalisco Highlands — said to be harvested from land held by a single family for more than 200 years — and is imported into and distributed from Houston, Texas. All three expressions are of course 100 percent agave and 80 proof.

NOM 1460.

Updated 2026 with the addition of the new Cristalino expression.

Riazul Silver Tequila Review

This blanco has a very fresh and bright character, slightly sweet, with a silky texture and clean, unadultered agave. However, it’s quite curious on the finish, bringing forward a distinct mocha coffee flavor, one that lingers and invites further exploration. Update: Also known as Riazul Plata. A / $45 [BUY IT NOW FROM FROOTBAT]

Riazul Reposado Tequila Review

Though aged a long 9 months in both American and French oak, Riazul’s Reposado is surprisingly light in color. The flavor is not unlike the blanco, but the agave is tamed, with more caramel and bigger chocolate notes. That said, this tequila feels somewhat out of balance compared to the blanco, which is more straightforward in its presentation. B+ / $55 [BUY IT NOW FROM FROOTBAT]

Riazul Anejo Tequila Review

My immediate reaction: This tequila is bizarre. Aged two years, I was expecting rich wood, chocolate, and coffee notes. Instead, Riazul’s anejo offers a baffling attack of lime fruit, then a long caramel body. Highly rated, I found this the least balanced of all the tequilas on offer, a near-crazy mix of citrus and candy sweetness that — separated — might both be great. Together it’s all over the map. Unique, to a fault, but perhaps Riazul needs to ria-think its wood strategy. B / $60 [BUY IT NOW FROM FROOTBAT]

Riazul Anejo Cristalino Tequila Review

This is an anejo tequila aged for 12 months — so a different expression than the standard anejo — before being filtered to strip its color. Quite sweet on the nose, the tequila showcases a more classic and expected note of coffee and chocolate, touched barely with white pepper and a hint of mint. While the nose is clean and quite traditional for the category, the palate surprises with a rush of the fruit that you’ll find in Riazul’s anejo, though it’s butterscotch that really dominates as things get going. That butterscotch turns from melted candy to actual butter as the finish approaches, where a creamy, almost doughy quality begins to dominate. The longer this sits in glass, the more the sweetness is dialed up, growing more and more powerful until I found myself absolutely soaking in vanilla custard. Not in a bad way, mind you, but I was definitely ready for a more savory chaser in the end. Pair with tres leches cake. A- / $138

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