Clase Azul is made at Productos Finos de Agave at Nom 1416, in the Jesus Maria region of Arandas in Los Altos (highlands). The blue weber agaves are harvested after 9 years and are slow cooked for 72 hours in traditional masonry ovens before being shredded. Fermentation is done with proprietary yeasts and is then distilled in a copper pot still and triple filtered.
The nose is fruity with papaya, sweet melon, and citrus oils. On the palate, there is a hint of black pepper and vegetal notes, but the dominant character is sweetness, with butterscotch and cream soda notes. Bottled at 40% abv.
