El Cristiano Reposado XR

Launched by technology financier Karan Khanna in 2020, El Cristiano stakes its place in the affordable-luxury segment of the tequila market.

The tequila is made at Casa Tequilera de Arandas (NOM 1499) in the Highlands, with production decisions handled by the Aceves brothers, who also produces Mijenta and LEÓN Y SOL, among others.

El Cristiano features a lovely bottle design, in my estimation. The prominently displayed “1761” does not refer to the tequila itself; rather, it marks the year Arandas was established as a town.

The name El Cristiano also nods to the place where the tequila is made: the town’s first distillery was run by monks, who were colloquially known as “El Cristianos.”

The brand offers a full lineup of expressions, but the Reposado XR is the most interesting to me.

El Cristiano appears to have received approval to use “XR,” short for “extra reposado,” on its label, even though extra reposado is not an official tequila classification under the production standard. Astute tequila observers may notice a similar convention with Volcán de mi Tierra X.A., which refers to “extra aged,” not “extra añejo.”

Whatever it's called, or not called, this is an interesting formulation.

This reposado is aged for six months in re-charred, scored American oak ex-bourbon barrels to increase liquid-to-oak contact. It is then transferred to re-charred French oak barrels that previously held Bordeaux red wine for an additional five months.

Most aged tequilas use American oak. Some use French oak. A few use a blend of both. VERY few use the sequential double-barreling technique employed here by El Cristiano, which is included in our Ultimate List of Craft Tequila Brands.

Does it work?

It does.

Aroma: Caramel, honey, and nuts, with a slight fruit note—perhaps plum?

Flavor: Nicely balanced. There is still a little agave despite the extended barrel time, followed by notes of cinnamon, maple, and cherry.

Finish: A little short, but entirely pleasant.

This is a plush, flavorful reposado that tastes neither like the “blanco+” releases on the market nor like the “junior-varsity añejos” found elsewhere. Instead, it offers an unusual and harmonious combination of flavors.

I wouldn't say it’s entirely my preferred style of reposado, but I will absolutely start serving this up to friends who claim they don't like tequila because it's too hot.