Tequila Anejo, Clase Azul, 40% (70 cl)

It is in one of the highest points of Los Latos, at an altitude of 3000m, in Mexico, that the agave fields are cultivated to give this Tequila its unique flavour. The estate is ethically driven to produce the highest quality, is 100% organic and uses only traditional methods. Its organic Weber Blue agaves are 4 times higher in pure quality than a conventional agave. The entire process of making Clase Azul tequila is entirely artisanal and uses traditional methods. It takes a total of 11 days to obtain this famous nectar, unlike conventional tequilas, which take only one day. The agaves are harvested, cooked in traditional brick ovens for 72 hours, this slow cooking allows a better extraction of the plant's flavours and gives it its aromatic complexity. They are then crushed to extract the juice and mixed with an exclusive yeast to start the fermentation process. The distillation process is carried out in two stages, to ensure a unique and sapid taste. As for the ceramics of the brand's bottles, in a village located in Santa Maria Canchesda, which specialises in Mexican handicrafts, a hundred locals create the bottles one by one by hand by modelling, painting and engraving them. A special feature of the Mezcal bottle is that it is made of lava stone and each bottle is decorated with around 500 coloured pearls with a unique design for each creation.