In 1997, Clase Azul was founded out of a dream to share the magic of Mexican culture and its traditions with the world. Over the years, the brand has become one of the leaders in the luxury tequila space, spearheaded by its exquisite hand-painted decanters as well as a smooth, sweet flavour profile that is easy to enjoy for beginners and connoisseurs alike. Its latest expression, the Blanco Ahumado, however, follows a different direction, with its distinct smoky notes brought to the forefront by ancestral tequila-making methods—reminiscent of certain mezcals.
Crystal clear and with an aroma of smoked agave and fresh plum, the tequila is made exclusively from blue agave cultivated in Los Altos de Jalisco, a highland region known for its larger and sweeter agaves. Upon harvesting, the agaves are cooked in a traditional pit oven dug into the earth, where they are heated with wood and volcanic rock. This traditional cooking method is what imparts the Blanco Ahumado with a rich, smoky depth, capturing the transformative power that fire exerts upon agave. The agave is then shredded and fermented with the brand’s proprietary yeast before being distilled twice in copper pot stills.
The resulting liquid—strikingly smoky, with a mineral front that gives way to a silky finish—is then housed in an elegant decanter that retells the story of its manufacture: semi-opaque glass evokes the smoke from the cooking process; the dark ceramic base recalls the volcanic rocks used in the pit oven; and the copper cap and emblem are nods to the stills used during the distillation process. Together, the liquid and decanter form a tribute to craftsmanship, heritage, and the intersection between flora and fire—reimagined for a new generation of discerning collectors and drinkers.
