Crystal Head Onyx is an agave-vodka hybrid: distilled from Blue Weber agave, blended with pristine water from Newfoundland, and filtered to vodka purity. It delivers a clean, semi-sweet profile with fresh green grass, pepper & citrus on the nose, followed
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Crystal Head Onyx is an agave-vodka hybrid: distilled from Blue Weber agave, blended with pristine water from Newfoundland, and filtered to vodka purity. It delivers a clean, semi-sweet profile with fresh green grass, pepper & citrus on the nose, followed by a subtle earthy agave note. A medium finish of grass, pepper, and citrus makes it a versatile spirit great neat, with a splash of water, or in cocktails where you want both agave warmth and vodka smoothness.
Its among the first agave-based vodkas from a well-known vodka house, bridging tequila-like character with vodkas clarity.
The sourcing of Blue Weber agave from a single farm gives it terroir identity, rather than generic agave supply.
Maintains the no additive and no sugar / oils promise that Crystal Head is built on.
The black finish bottle and design ties into the Onyx crystal motif aesthetic appeal is part of the package.
Strengths:
Very clean and versatile: you can sip it neat or use it as a base where you want subtle agave notes without going full tequila.
The flavor profile (grass, pepper, citrus) brings freshness; the earthiness of agave adds weight and character.
Good value proposition for something that offers more than a standard neutral vodka.
Considerations:
Those expecting full tequila character (smoky, barrel aged, big finish) will find this more restrained. Its vodka first, with agave nuance.
Citrus and pepper flavors may fade quickly with dilution; best used where those features can be appreciated.
Price is premium; brand prestige and bottle design are part of what you pay for.
Neat or over a large ice cube so you can appreciate the agave and herbal notes.
Vodka cocktails: a Vodka & Soda with a lemon twist; a clean Gimlet; or swap in Onyx in place of blanco tequila in cocktails for a milder agave edge.
Mix with citrus or herbal bitters: green chartreuse, or a dash of grapefruit or orange bitters play nicely.
Food pairing: light seafood, ceviche, dishes with citrus; mild cheeses; even spicy foods where the pepper-agave element can echo or contrast.
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