Tequila Anejo (750 ml)

When Arturo Lomelí launched Clase Azul in 1997 at $100 a bottle — into a market where the average tequila sold for $18 — he was not just pricing differently; he was declaring that tequila could occupy the same cultural space as aged Cognac or single malt Scotch, a conviction that predated the luxury agave boom by over a decade.

The agave source is Los Altos de Jalisco, the Jalisco Highlands near Jesús María and Arandas, where red volcanic, mineral-rich soils at high altitude and a cool diurnal climate push Tequilana Weber Blue Agave to grow larger and accumulate more natural sugars than their Lowland counterparts — the physiological foundation of Clase Azul's characteristically full, sweet profile.

Production begins with 100% organic Blue Weber agave harvested at 6–9+ years maturity, whose piñas are slow-cooked in traditional masonry brick ovens for a minimum of 72 hours before milling and fermentation with a proprietary yeast strain. The Añejo then undergoes extended oak aging — barrel specifics undisclosed by the brand — before triple filtration at 40% ABV.

That triple filtration is the deliberate transgression: where peers such as Fortaleza or G4 preserve raw agave character, Clase Azul systematically strips it in favour of a low-burn, dessert-weight smoothness that critics contest and collectors covet.

The hand-painted ceramic decanter, produced by Mazahua artisans over roughly two weeks each, is itself a collectible art object — the vessel inseparable from the liquid's positioning.