Clase Azul Añejo “Edición Indígena Mazahua” (or Mazahua-Edition) is the fruit of two worlds that meet. It symbolizes the union of authentic Mexican indigenous roots (represented by the unfired clay) with European glazing techniques, result in a combination of history, art, and the highest quality tequila all making Clase Azul Añejo a truly exemplary expression.
Agave: the selection of ripened, organic agaves for at least nine years.
Cooking: the slow cooking of agave hearts in traditional ovens for 72 hours right after being harvested along with the elimination of bitter honeys.
Fermentation: stimulated by yeasts developed especially for Clase Azul.
Distillation: cautiously distilled to ensure maximum refinement and purity. Ample cut of foreshots and tails to obtain the lowest level possible of methanol.
Water: deep well water filtered through a special five-stage process.
Filtration: triple filtration ensuring excellent quality tequila.
Maturation: Clase Azul Añejo is aged for twenty-five months in barrels of the highest quality selected by our master distiller.