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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 particularity of this estate is that it owns the majority of the agave fields and thus controls the harvest at optimal maturity and the freshness of the fruit. Slow cooking for 3 days in wood-fired ovens and then fermentation. Distillation, then cut to 30%. We take here only the heart of heating. While the usual tequilas on the market only need 50% agave juice to have the denomination, Clase Azul produces 100% blue agave quality tequila. All the bottles are handmade (12 days process per bottle) and true works of art, made by indigenous communities.
Suggestions for accompaniment
Sushis and sashimis - Ceviche - Pairings with citric dishes or fresh red fruits (red currants, raspberries).
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