Clase Azul Tequila Añejo — How to drink, Review & Tasting Notes

Clase Azul Tequila Añejo — 100% Agave: Yes · Additives: 29/100 · Category: Añejo · Cooking Method: Horno · Extraction Method: Roller Mill · Still Type: Copper Pot Still · Agave Intensity: 32/100 · Production Region: Highlands (Los Altos) · NOM Certification: Yes · Alcohol Content: 40/100 · Sweetness: 52/100.

100% Agave

Indicates whether the tequila is made exclusively from blue agave without added external sugars (“mixto”). A 100% agave tequila generally delivers a purer, more vegetal, and more complex flavor profile.

▲ Yes

Additives

Quantity of permitted ingredients, such as caramel coloring, oak extracts, glycerin, or sweeteners, added after distillation to alter the spirit’s color, texture, or flavor.

29/100

Category

Aging level of the tequila affecting aroma, texture, and oak influence (Blanco, Reposado, Añejo…).

Añejo

Cooking Method

Technique used to cook the agave before fermentation. Traditional horno ovens generally create more complexity, richness, and caramelized flavors than industrial pressure-cooking methods.

▲ Horno

Extraction Method

Technique used to extract sugars and juice from the cooked agave. It strongly impacts texture, vegetal intensity, and aromatic complexity of the tequila.

Roller Mill

Still Type

Equipment used to distill the tequila. The type of still affects texture, purity, aromatic concentration, and the final style of the spirit.

▲ Copper Pot Still

Agave Intensity

Level of natural agave aroma presence in the tequila, including vegetal, herbal, and earthy notes characteristic of the spirit.

32/100

Production Region

Region where the agave is grown and the tequila is distilled, influencing the tequila’s flavor profile. Highlands tequilas are often fruitier and sweeter, while Lowlands styles tend to be earthier and more mineral-driven.

Highlands (Los Altos)

NOM Certification

Official number assigned by the Mexican government identifying the tequila distillery. It guarantees authenticity and compliance with Mexican production standards.

▲ Yes

Alcohol Content

Alcohol level of the spirit expressed as percentage (% ABV). It influences aromatic intensity, mouthfeel, and cocktail balance.

40/100

Sweetness

Perceived level of sugar and sweetness on the palate. It affects balance, roundness, and freshness in the spirit or cocktail.

52/100