In Guadalajara, Mexico Blue Class, the undisputed emblem of Mexican refinement and culture, presented its latest creation: Clase Azul Tequila Blanco AhumadoThis new opus, as elegant as it is daring, enriches an already prestigious collection composed of five tequilas and three mezcals, all emblems of a deep, proud and vibrant Mexico.
With this new product, Clase Azul isn't just offering yet another tequila: it's also inviting us on a sensory journey into the heart of ancestral traditions, reinterpreted with unparalleled artisanal precision. For here, innovation is never a rejection: it's a vibrant tribute to the land and those who have worked it for generations.
Clase Azul, founded in 1997 by Arturo Lomelí, follows in this lineage with a deep respect for the land and traditions, while elevating tequila to a dimension oflifestyle. Present today in more than 90 countries, the brand is much more than a producer: it is an ambassador of a living heritage, enriched by its social commitment through Blue Cause Foundation, dedicated to the preservation of Mexican craftsmanship.
The rebirth of ancient knowledge
To understand the soul of this Tequila Blanco Ahumado, we must dwell on its production method: the blue agave hearts, carefully harvested in the highlands of Jalisco, are cooked in a pit in the earth, a rustic oven inherited from pre-Hispanic practices. Fueled by wood and volcanic rocks, this process gives the agave a delicate, smoky touch, subtle and evocative.
Fermentation then takes place with a proprietary yeast developed from wild varieties grown in the house's own fields. Finally, double distillation takes place in custom-designed copper stills, a testament to the extreme care taken at every stage.
The result? An unaged white tequila, yet one with a rare maturity in its taste: aromas of fresh plum, red apple, and smoked agave, enhanced by lemony and mineral notes, and a silky finish with a discreetly peaty elegance.
Le Clase Azul Tequila Blanco Ahumado seduced by a subtle and controlled aromatic profile, where tradition meets elegance. From the first nose, it reveals captivating notes of smoky agave, fresh plum and red apple, evoking both earth and fire. On the palate, the attack is lively, marked by flavors of fresh lemon that bring a beautiful tension. An assertive minerality, inherited from the volcanic soils of Los Altos de Jalisco, structures the whole, while the finish, long and silky, reveals delicate and persistent smoky nuances. This white tequila, unaged, succeeds in capturing the raw essence of the agave while offering a rare complexity, the fruit of ancestral know-how and a desire to sublimate each stage of its creation.
The bottle, as always with Clase Azul, is a work of art. The semi-opaque glass evokes the smoke of ancestral fire, the black ceramic base recalls the raw texture of volcanic rocks, and the copper cap echoes artisanal stills. At $250 for 750 ml (45% ABV), this jewel of aesthetics and craftsmanship is a collector's item, presented in an exclusive limited-edition box.
Tequila: a world in full effervescence
Tequila: a history engraved in Mexican soil
Born in the state of Jalisco in the 1974th century, tequila has its origins in the fermentation practices of indigenous peoples, long before the arrival of the Spanish. Running out of European spirits, the Spanish adapted their stills to local resources, giving rise to a hybrid tradition: distilling agave, a sacred and nourishing plant. In XNUMX, the word "tequila" was officially protected as a designation of origin, and became a symbol of identity for all of Mexico.
The traditional process of making tequila begins with harvesting the blue agave hearts (called pineapples), a plant grown primarily in the state of Jalisco, Mexico. These hearts are then cooked to transform the complex sugars into fermentable sugars: cooking can be done in traditional brick ovens, modern autoclaves, or, as with some artisanal tequilas, in underground pits with volcanic rocks. Once cooked, the agaves are crushed to extract the juices, which are then fermented using yeasts (wild or selected), sometimes in the presence of the agave fibers. The fermented liquid is then distilled twice, most often in copper stills, to obtain a pure spirit. Finally, depending on the type of tequila desired (Blanco, Reposado, Añejo, Extra Añejo), the product is either bottled directly or aged in oak barrels for a variable length of time.
There are several types of tequila, all made from the blue agave plant (Agave tequilana Weber), but differentiated by their production method and aging time. white tequila, or plata, is bottled directly after distillation (or after a short rest), offering frank aromas of agave and vegetal. Restful rests in oak barrels for 2 months to 1 year, developing woody and vanilla notes. Old, aged between 1 and 3 years, gains in complexity and roundness. Finally, the Extra Anejo, introduced in 2006, is aged for more than 3 years, and sometimes rivals the greatest whiskies or cognacs.
Today, prestigious houses like Clase Azul are pushing the boundaries of the category, while young artisanal distilleries are returning to their roots. Far from the cliché of the festive shot, tequila is establishing itself as a noble and refined spirit, appreciated by connoisseurs around the world.
With the White Ahumado Tequila, Clase Azul achieves a feat: capturing the memory of fire, soil, and the human hand in a liquid of rare precision. A tribute to roots, but also a gesture of modernity. Because true luxury, here, is not in ostentation, but in the mastery of gesture, respect for time, and the sincerity of taste.
Although tequila is inseparable from Mexico, the only country authorized to produce it according to strict criteria defined by the controlled designation of origin, it is today enjoying unprecedented international influence.
To be consumed in moderation, but to be admired without reservation.
Ema Lynnx
