Clase Azul Tequila Reposado (750 ml)

When Arturo Lomelí launched Clase Azul in 1997 at $100 a bottle — into a market where tequila averaged $18 — he was not just pricing upward; he was declaring that the vessel, the production philosophy, and the liquid itself belonged to a different category entirely. That repositioning predated the luxury agave boom by over a decade.

The agave grows in Los Altos de Jalisco's red volcanic, mineral-rich highland soils near Jesús María, Arandas — high altitude, cool nights — conditions that push Tequilana Weber Blue Agave to larger, sugar-denser piñas than Lowland equivalents, the raw material for the expression's characteristically full, sweet core.

Production begins with 100% organic agave harvested at 6–9+ years maturity, piñas slow-cooked in traditional masonry brick ovens for a minimum of 72 hours — a longer thermal conversion than many industrial peers. Fermentation runs on a patented proprietary yeast strain, followed by double distillation in stainless-steel pot stills fitted with copper coils. The Reposado then rests a minimum 8 months in second-use American oak ex-bourbon (Jim Beam) barrels, bottled at 40% ABV after triple filtration.

That triple filtration is the deliberate transgression: where artisanal producers such as Fortaleza or G4 preserve raw agave texture, Clase Azul strips it in favour of a sweeter, lower-burn profile — a conscious stylistic choice that remains the central debate around this liquid.

Each hand-painted ceramic decanter is produced by Mazahua artisans over roughly two weeks, making the bottle itself a collectible art object — and the source of the brand's luxury positioning as much as anything in the glass.