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Kosher

Clase Azul Tequila Añejo

A tequila aged for two years in whiskey barrels
Kosher
70 cl.
Details
Tasting notes Clase Azul Tequila Añejo 70 cl.

Tequila (70 cl.). Aged in wood.

Amber colour with coppery reflections. Clase Azul Tequila Añejo is a great tequila. A really great one. The nose is complex, with notes of clove, toffee, cinnamon, hazelnut, vanilla, orange marmalade, quince and oak. The palate is voluminous, full-bodied and equally complex. It holds onto that spicy and fruity touch, with a silky feel. What a show!

Pairing
Cured cheeses, Chocolate, Fruity desserts, Soft cheeses, Red meat

About Clase Azul Tequila Añejo

The Mazahua are an indigenous people from south-central Mexico. This group is well known for their craftsmanship and they currently live between the State of Mexico and a small part of Michoacán, where they continue to make sashes, blankets, cushions, tablecloths and vests. True works of art. Now Clase Azul, whose main mission is to promote Mexican culture as a whole, pays tribute to this group with Clase Azul Tequila Añejo.

As the name suggests, Clase Azul Tequila Añejo is a tequila aged in American whiskey barrels. This tequila will spend exactly 25 months in oak containers, taking on a unique and inimitable touch, nothing like anything you’ve ever tasted before.

After a long wait, which can last between seven and eight years, production of Clase Azul Tequila Añejo begins. All of this time has to pass for the blue agave, the only plant used to make this drink, to mature sufficiently (just before flowering). This is the time to begin the jima, the name given to the manual work of separating the pencas (leaves) from the heart of the agave. This work is carried out by the jimadores, who are in charge of keeping only the centre of the agave, known as the piña (which can weigh up to 150 kilos).

Everything that is harvested, which will be a lot, is taken to the brick ovens, where it will be cooked to extract the sugar liquid that will later be fermented. This process, which can last several days, is essential, as it softens this hard and resistant fruit. The fruit is ground, resulting in a kind of very fibrous paste, known as marrana, which is pressed, with all the juice extracted (this is known as agave honey due to its high sugar content).

Once fermented, it's time for every producer’s highlight, as each house has its own yeast. This is true for Clase Azul Tequila Añejo, where they will put their particular selection of patented yeasts to work. After converting all the sugars into ethanol, Clase Azul Tequila Añejo will be double distilled in copper stills. Finally, the oak wood previously used for whiskey will add the final touch where Clase Azul Tequila Añejo will finish developing for almost two years.

The best possible tribute to Mexican culture!

Real reviews from customers who have purchased this product

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