Tequila Clase Azul Añejo

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Clase Azul Añejo Tequila is the epitome of excellence and patience, the result of a meticulous production process and refined ageing in American whisky casks. Over 25 months, this tequila evolves, developing an unrivalled depth of flavour that sets it apart.

The making of this exceptional tequila begins long before it is distilled, with a wait of seven to eight years for the blue agave to reach optimum maturity. Just before it flowers, the jimadores carry out the jima, a traditional harvest in which only the piñas, the fleshy hearts of the agave that can weigh up to 150 kilos, are kept.

Once harvested, the piñas are slowly cooked in brick ovens to extract their precious sweet juice. This nectar, known as agave honey, then undergoes a carefully controlled fermentation using yeasts exclusive to Clase Azul. After double distillation in copper stills, the tequila reaches its purity and finesse before being placed in whisky-soaked oak casks, where it develops its rich, woody notes for almost two years. The result is a tequila with complex, balanced flavours, combining aromas of caramel, vanilla, dried fruit and sweet spices. A tribute to time and craftsmanship, for connoisseurs in search of an unforgettable sensory experience.

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