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COOKING: Slow cooking of 72 hours in traditional masonry ovens. MOLIENDA: Artisanal grinding. FERMENTATION: Own yeast (secret formula). DISTILLATION: A process of double distillation, in copper stills. MATURATION: White oak barrel previously used in the production of sherry. COLOR: Dark amber. BODY: Soft and extremely silky, with a generous body. AROMA: Woody, fruity with intense notes of cherry, vanilla and caramel. TASTE: Contains fruit and wood notes, intense cherry flavor and unmatched softness endowed with vanilla and caramel.

The process begins with a meticulous selection of organic agaves that are matured during a period of 7 to 9 years, at which time the agaves reach their optimum maturation point. Subsequently, their pineapples are cooked in traditional masonry ovens for a period of 72 hours, for once extracted the honey from the agave, perform the fermentation process induced by yeast specially developed for Class Blue. Finally the tequila is distilled thus obtaining, its maximum refinement and purity to later be complemented with water of deep well, filtered from a special process of five stages. Once completed, Tequila Clase Azul Ultra requires an optimum maturation in sherry barrels that for 5 years house the tequila resulting in a strong aging and therefore an exquisite flavor with fine notes of species such as vanilla and almond, as well as a complex aroma.

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