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The piñas are cooked in masonry ovens and then crushed to extract the sugars resulting from the cooking process Clase azul is considered a luxury tequila due to its unique production process, which involves slow cooking the agave in traditional brick ovens, followed by a double distillation process. Fermentation with our patented yeast infuses the elixir with our distinctive profile, while its notes are shaped through double distillation in copper pot stills.
On this guided tour, travelers can learn about each step in the production process while sampling some genuinely delicious tequilas, making it the perfect choice for your next mexican adventure. The primary reason clase azul is considered a luxury brand stems from its meticulous production process combined with its distinctive and artistic decanters This article delves into the heart of what makes clase azul tequila so special, exploring its origins, production process, and the cultural significance that elevates it beyond a mere spirit.
It begins with the careful selection of organic agave plants, which have matured for at least nine years before harvest.
Once the fermentation process is complete, the tequila is distilled twice in copper stills This tequila is produced in the jalisco (central) region, using tequilana weber 100% agave sourced from jalisco (los altos) The production process involves stone/brick ovens cooking, roller mill extraction, stainless steel tanks fermentation, and 2x distilled distillation using copper pot stills. The production process of clase azul is meticulous and rooted in tradition
Firstly, it begins with the harvesting of 100% blue weber agave from the highlands of jalisco.
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