Clase Azul Añejo
Clase Azul · Productos Finos de Agave (NOM 1595)
Clase Azul Añejo delivers a tequila experience where the cartography of char is written in every sip — the burned lines of heavily toasted oak barrels charting a living map of agave transformation. It's an opulent añejo that rewards contemplation, balancing oak influence with enough cooked agave character to remind you of its highland origins. A showpiece bottle with substance to match.
Nose
Rich aromas of toasted oak and dark caramel give way to baked agave sweetness with threads of dried fig and vanilla bean. A subtle undercurrent of charred wood smoke weaves through layers of butterscotch and holiday spice. The aromatics deepen with time, revealing chocolate-dusted cinnamon and a whisper of leather.
Palate
Silky entry of cooked agave and caramel leads to a mid-palate burst of dark chocolate, roasted coffee, and warm cinnamon bark. Oak tannins provide a charred framework that maps the flavor journey from sweet to savory, with notes of toasted almond, vanilla cream, and a faint peppery warmth emerging across the tongue.
Finish
Long and layered, with lingering charred oak, bittersweet chocolate, and a final breath of smoked agave that slowly fades into warm spice.
- Agave
- 100% Blue Weber Agave (Agave tequilana), highland-grown
- Production
- Slow-cooked in traditional stone ovens for 72 hours, crushed, naturally fermented, and double-distilled in copper pot stills
- Region
- Jalisco, Mexico
- Cooking Method
- Slow-cooked in traditional stone ovens for 72 hours, crushed, naturally fermented, and double-distilled in copper pot stills
- Distillation
- Double-distilled in copper pot stills
- Aging Vessel
- Aged a minimum of 25 months in charred American oak barrels
- NOM
- NOM 1595
- Additives Free
- No
Cocktail Suggestion
The Burned Meridian — 1.5 oz Clase Azul Añejo · 0.75 oz amaro (Averna) · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a flamed orange peel
Food Pairing
Slow-braised beef short ribs in a complex mole negro — built from charred chiles, dark chocolate, and warm spices — mirror the tequila's charred oak backbone and cocoa notes. Served alongside black beans and grilled corn tortillas, the dish's smoky depth and subtle sweetness create a dialogue with the añejo's caramel richness and spiced finish.
Aged for a minimum of 25 months in charred American oak barrels, Clase Azul Añejo is a study in how fire inscribes itself into spirit — each barrel's interior char acting as a living map that guides the tequila's transformation from raw highland agave into layered amber luxury.
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