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Clase Azul was founded over 25 years ago by Arturo Romelli and supports the native Mexican community of Masagua. The agaves are full of sugar and ready to be harvested after 5 to 8 years. The special feature of this estate is that it owns the majority of the agave fields and can therefore control the harvest at optimum maturity and the freshness of the fruit. Slow cooking for 3 days in wood-fired ovens, then fermentation. Distillation, then cut to 30%. Only the heart of the toast is taken here. While the usual tequilas on the market only need 50% agave juice to have the name, Clase Azul produces 100% blue agave quality tequila. All bottles are handmade (12 day process per bottle) and true works of art, crafted by indigenous communities.
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