Tequila Mezcal Ultra (750 ml)

When Arturo Lomelí launched Clase Azul in 1997 at $100 a bottle — into a market where the category average was $18 — he was not selling tequila so much as redefining what the vessel and the liquid inside it could mean together. The Ultra is the apex of that argument. Organic Tequilana Weber Blue Agave, grown in the red volcanic, mineral-rich soils of Los Altos de Jalisco at high altitude near Jesús María, Arandas, produces piñas measurably larger and sweeter than Lowland fruit — a direct consequence of the cool highland climate and extended maturation of 6–9+ years in the field. Those piñas are slow-cooked for a minimum of 72 hours in traditional masonry ovens, fermented with a patented proprietary yeast strain, and distilled twice before entering multi-year oak aging — the specific barrel regime for the Ultra is undisclosed, which is itself a statement of exclusivity. Triple filtration then strips residual heat to near zero, producing a profile that deliberately breaks from the drier, more agave-forward orthodoxy of artisanal peers. What no peer does: the hand-painted ceramic decanter is produced by Mazahua artisans in Santa María Canchesda over roughly two weeks per piece, making the container a certified collectible independent of the liquid. Bottled at 40% ABV, non-chill-filtration status unconfirmed.