Clase Azul Añejo
You'll recognise the decanter before you taste a drop. Every Clase Azul bottle is thrown and hand-painted by artisans of the Mazahua community, and no two are identical — which is why the empties end up on mantelpieces rather than in the recycling. The añejo comes in the deep cobalt-and-gold vessel that made the brand.
Inside is properly serious tequila. It's made from 100% Blue Weber agave grown in the highlands of Jalisco, harvested at eight or nine years, slow-cooked in traditional brick ovens and double-distilled in copper. This añejo then rests for around 25 months across a blend of ex-bourbon and sherry casks, which is where its deep amber colour and layered sweetness come from.
The nose is inviting: caramel, vanilla and roasted agave, with a dried-fruit edge from the sherry wood. The palate is smooth and rounded — more caramel and vanilla over soft oak, a curl of warm spice on the way out. The finish is gentle and clean. It's a polished, crowd-pleasing style rather than a challenging one, and at this level that's precisely the appeal.
This is a gift bottle and a talking point — the one you bring out when the table wants to be impressed and the bottle does half the work before you've poured.
How to Serve
Neat, at room temperature, in a copita — no ice, no mixing. This is built for slow sipping and admiring the glass.
Where to Drink It
The Connaught Bar for the occasion. Boisdale of Belgravia for late-night indulgence. Artesian at The Langham for a stylish crowd.
Food Pairings
Beautiful with crème brûlée, or after dinner with medjool dates and dark chocolate.
