Clase Azul Tequila, a brand synonymous with luxury and craftsmanship, traces its origins to the rich heritage of Mexican tequila-making traditions. Founded by Arturo Lomeli in 1997, Clase Azul embodies the spirit of Mexico, blending time-honored techniques with modern innovation.

The journey begins in the highlands of Jalisco, Mexico, where the blue Weber agave plant thrives. This region, known for its red volcanic soil, provides the perfect conditions for growing agave, which matures over eight to twelve years. Clase Azul's commitment to quality starts with the careful selection of the finest agave piñas, harvested by skilled jimadores.

The piñas are slow-cooked in traditional brick ovens for 72 hours, a process that converts the agave's natural starches into fermentable sugars. After cooking, the agave is crushed to extract its sweet juice, which then undergoes fermentation using a proprietary yeast blend. This stage is crucial, as it develops the distinct flavors that Clase Azul is known for.

Following fermentation, the liquid is distilled twice in copper pot stills, ensuring purity and enhancing the complex flavor profile. The tequila is then aged in oak barrels, where it acquires its rich color and nuanced taste. Clase Azul offers various expressions, each with its own aging process, from the unaged Plata to the exquisite Ultra, aged for five years.

What truly sets Clase Azul apart is its iconic ceramic decanters, handcrafted and painted by artisans in the small Mexican village of Santa María Canchesda. Each bottle is a unique piece of art, taking up to two weeks to complete. This dedication to artistry and quality has made Clase Azul a symbol of Mexican culture and a favorite among tequila aficionados worldwide.