Clase Azul Anejo Tequila

Clase Azul Añejo is twenty-five months in American oak in a black-and-gold decanter — an Old Town Tequila buyer on his sixth bottle says it's what the angels sip on Tequila Tuesday. Arturo Lomelí founded Clase Azul in 1997 and remains its master distiller; the Añejo is 100% organic blue Weber agave from Los Altos, slow-cooked in stone ovens, double-distilled, aged a minimum of twenty-five months in hand-selected American oak, and bottled at 40% ABV in a decanter thrown and hand-painted by artisans in Santa María Canchesda, each one unique; production has moved from NOM 1416 to the house's own Casa Tradición, NOM 1595, so check your bottle. Old Town Tequila: vanilla, caramel, roasted agave, dried fruit, and toasted oak on the nose, then dark chocolate, butterscotch, honey, warm spice, and subtle smoke with an exceptionally long, velvety finish. Agave Matchmaker's tasters: citrus and spice on the nose, orange, pepper, and caramel, more pleasant than the Plata — and, from the enthusiast side, really good but way too expensive, with strong caramel sweetness. Honest note, and it's the whole Clase Azul conversation: a very smooth, very sweet, decanter-driven añejo at a price that's mostly ceramic — purists have Fortaleza and Tapatío at a third of the money; collectors and gift-givers have this. Neat, in a snifter, and keep the bottle. The bell, in black.

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