Each agave we use is hand selected in the highlands of Jalisco, which is considered the most ideal location to cultivate the succulent plant. Our agaves are strictly organic, and we choose to harvest them when they have reached prime maturation. Once the agave is harvested, we slow cook the hearts known as “piñas”. During this process, piñas are steamed in brick ovens so their natural sugars come out. Additionally, the heat in the oven brings out the natural moisture in the piñas which is intentionally evaporated so we are able to cultivate the most desirable juices necessary for the next step. Once the most delicious flavors have come out in the piñas, they are crushed to extract the most exotic flavors. Each bottle of Clase Azul Tequila is literally touched by the human spirit. The love and nurturing our crafts people put into producing Clase Azul starts in the agave fields and is continued through the bottling process where, in our own facility each bottle is created by hand. Every bottle takes 11 days to make by the Mazahua, one of the oldest native communities, who have practiced the art of painting ceramics since pre-Hispanic times.
Deep bright gold. The bouquet yields up superbly pure and perfumed notes of capsicum, pickled onion and grilled pineapple followed by more peppery, icing sugar and orange cake-like scents in the subsequent passes. Entry is likewise impeccably pure in its beeswax and raisin toast mid palate and distinctive cinnamon, nutmeg, pepper-like finish rounding off what is a deliciously different Reposado experience.