Clase Azul : Tequila Plata

The complexity and freshness of a renowned Mexican tequila

The estate

Founded a little over 25 years ago, Clase Azul has become a reference among fine tequila producers. If the name of the estate refers to the bluish colour of both the agave plant and the paint on the handmade decanters, Clase Azul produces spirits that invite you to discover Mexican culture and traditions.

The vineyard

The tequilas are made exclusively from blue agave grown on the highest terroirs in the state of Jalisco, Mexico, near the Pacific Ocean. Cultivated for a period of 6 to 8 years, the blue agave benefits from a favourable subtropical climate, giving the spirits a very rich aromatic palette.

The wine

This Tequila Plata by Clase Azul is showcased in a handmade and painted decanter. Founded in 2007 and located in the town of Santa María Canchesda, the Tradición Mazahua ceramics workshop gathers 350 craftsmen. Using ancient techniques of the Mazahua people, each decanter is an ode to the ancestral art and rich cultural heritage of Mexico.

Vinification and ageing

The first step in the production of this tequila is the cooking of the agave for approximately 72 hours in ancient masonry ovens. Once the agave core has been crushed, the fermentation and distillation processes begin, which are carried out after several days in two stages.

The blend

Agave (100%).

Clase Azul’s Tequila Plata: Characteristics and tasting tips

The tasting

Colour

Brilliant, the colour reveals subtle silver reflections.

Nose

The nose blends refreshing orange, lemongrass and mint fragrances with notes of vanilla, green apple and green tea.

Palate

The palate is seductive with its delicate combination of vanilla, Meyer lemon, fresh mint and green guava aromas.

Food and wine pairing

This tequila is ideal with white fish marinated in citrus fruits, fresh or mature cheeses (accompanied by cherry tomatoes in chimichurri sauce) or ripe strawberries with white chocolate.