Maestro Dobel Diamond Tequila



As liquor goes more and more luxury, Maestro Dobel Diamond Tequila tops them all, as the world’s first diamond tequila. What does this mean? Just like a jeweler rates a diamond, Maestro Dobel Diamond Tequila can be measured according to the company’s unique 4 C’s: clarity, complexity, crispness, and craftsmanship.

Maestro Dobel is an exciting blend of three aged tequilas: Resposado, Anejo, and Extra Anejo and is filtered in Jalisco, Mexico. The entire process is done by hand, from distilling to filling the bottles, which are then labeled and individually numbered. The agave is grown on small family farms until it is 8 to 10 years old and then picked by hand, in small batches. The tequila is aged in new oak casks imported from Southern Europe. The result is diamond-clear, silver tequila with a complex taste. Note that each bottle of diamond tequila is marked to specify where the tequila was grown, who produced it, and from which barrel it was poured.

Maestro Dobel is the brainchild of Juan-Domingo “Dobel” Beckmann, the sixth-generation leader of the world’s most prominent tequila-producing family.

The impressive attentiveness in the growing and aging pays off with a taste of the liquid diamonds. A sip provides a smooth, full-bodied taste of bold, smoked wood and dried fruit, which finishes with a nutmeg spice and sweet honey.

While purists will enjoy Maestro Dobel straight up, the Maestro Martini is an elegant way to enjoy a new twist on an old classic. Simply pour an ounce of Cointreau Noir into a classic martini glass, swirl and discard. Pour three ounces of Maestro Dobel into a shaker and stir thoroughly with ice. Pour into martini glass. Garnish with orange twist and enjoy.

In connection with its namesake, the diamond tequila comes with an exceptional price tag of $74.99 a bottle to be enjoyed with the best of the best.





  1. experiencetequila on

    I don't get it – how does a blend of reposado, añejo, and extra-añejo end up being clear?

  2. experiencetequila on

    I don't get it – how does a blend of reposado, añejo, and extra-añejo end up being clear?