Clase Azul Tequila Master Artisans

This is the first limited edition of the Clase Azul Tequila Master Artisans . This creation is the epitome of our artisanal tradition since it combines the experience of our Master Distiller, Viridiana Tinoco, with the virtuosity of Ángel Santos, one of the most influential Mexican artisans of our time.

The striking artwork on the handcrafted decanter was inspired by the beauty of long-plumed pheasants. These birds symbolize light, prosperity, the sun, and wealth in various cultures. The blue color used for these illustrations represents the sky, air, and water.

This extraordinary 8-year-old extra añejo tequila began its journey in casks previously used for American whiskey, where it was aged for 64 months. For the following 41 months of aging the tequila was distributed into three different types of sherry casks: amontillado, oloroso, and pedro ximénez, resulting in a blend with incomparable complexity.

Tasting Notes:

Color: Copper with light greenish highlights.

Body: Full body.

Aroma: Sweet plum, fresh grapes, orange, red berries, sweet pear, and toasted oak.

Taste: Orange peel, berries, and notes of toasted wood.

After Taste: Long, toasted oak and tobacco.

The ceramic decanters are all hand-painted | ©Clase Azul

Distillery

Tequila Clase Azul is an ultra-premium and luxury Tequila brand distilled in Jalisco, Mexico with headquarters in San Francisco. The business was launched in 1997 by Arturo Lomeli who grew up in Guadalajara from which where tequila originates. After experimenting with a variety of ventures, Lomeli released the first Clase Azul to market in 2000.

Production

Tequila agaves are grown in Lost Altos de Jalisco, in mineral-rich red-earth soils. The agave hearts are slow-cooked in masonry ovens and milled to extract the sugars.

Fermentation is carried out with a patented yeast which helps achieve signature flavors. The spirit is double-distilled in copper stills.

Portfolio

Today, a collection of Tequilas and mezcals are produced by the company from selected varieties of agave including Maguey Cenizo and the rare Papalote variety. Post distillation, the Añejo and Reposado styles of Tequila are matured in a variety of different oak barrels, including old bourbon and sherry casks.

Regular Tequila expressions are as follows:

Plata (Silver).
Reposado: Aged for 8 months in American whiskey casks.
Añejo: 25 months in American whiskey casks.
Ultra: 5 years maturation, first in American whiskey casks, then Sherry casks.
Gold: A combination of the Plata, a speial reposado in new French oak casks, and an extra añejo aged in American whiskey casks then finished in Sherry casks.

The core mezcals are:

Mezcal Guerrero: Made from Papalote Agave, a rare variety grown in the mountains of Guerrero.
Mezcal Durango: Made from Cenizo Agave, a rare variety from Durango in Northern Mexico.