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Clase Azul

The art of Tequila through a project to enhance craftsmanship excellence
Region Jalisco (Messico)
Foundation Year 1997

Clase Azul is a Mexican brand born in 1998 out of a desire to share the rich culture of the Central American country with the rest of the world. The name, 'Clase Azul', refers to the colour of the agave plants typical of the highlands and the raw material for the super premium Tequila for which the company is internationally recognised. Inspired by the traditions and colours of its land, Clase Azul embarked on a journey into manufacturing excellence, seeking out skilled local artisans who were willing to share this project. Thus, in 2007, the Tradición Mazahua pottery workshop was founded, where every single bottle that will hold the precious distillate is made and decorated by hand. In Santa Maria Canchesda, in the centre of Mexico, there are now 350 artisan artists working using the ancient techniques of the indigenous Mazahua people. In the wake of this enhancement project, the Fundación Causa Azul was subsequently created, which aims to make the artisan communities thrive and safeguard their heritage and cultural legacy.
Clase Azul Tequila comes to life in the western territories of Mexico, in the highlands of Jalisco that reach the impressive altitudes of over 2,000 metres above sea level and over which the currents from the Pacific flow. A land created around 200,000 years ago by the eruption of Volcán de Tequila, which shaped the topography and decisively influenced the development of the area, creating a fertile soil of a lavic nature, with precious and rich presences of minerals such as iron and basalt. The Blue Agave finds its chosen home in Los Altos de Jalisco, a region of red soils, and is cultivated without forcing during the eight years it takes to fully ripen.
Clase Azul processes the raw material following ancient traditional procedures. During harvesting, the leaves of the plant are removed to expose its core, known as piña. These piñas are cooked slowly in brick ovens and then ground to extract the sugars resulting from the cooking process. Fermentation with a patented yeast gives the elixir its distinctive profile. Its notes are then shaped through double distillation in copper stills. Time is then essential to achieve the complexity of the aromatic profile: depending on the variety of Tequila produced, it is aged for longer or shorter periods in oak barrels or other types of wood. To the value of the distillate is added, finally, the value of the container, a unique and unrepeatable artefact: the composition expresses the prestige of a true work of art.

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