Clase Azul México is no ordinary tequila; it’s a luxury spirit shaped by Mexican craft and culture. Far removed from the typical tequila shots, this spirit is produced in small batches, with the agave slow-roasted and aged to bring out a full spectrum of flavours. Each bottle is housed in a ceramic decanter, hand-painted by artisans whose designs reflect Mexican heritage and tradition.
At the heart of this meticulous process is Viridiana Tinoco, Clase Azul’s master distiller and one of Mexico’s few female tequila makers. A biochemical engineer from Durango with a master’s degree in tequila production, Tinoco brings scientific precision and a deep respect for the agave to her craft. For her, each bottle is an opportunity to celebrate the nuances of Mexican tradition, crafting a spirit that honours its roots while reaching new levels of refinement.
During her recent visit to Hong Kong for a unique sushi and tequila pairing at Udatsu Sushi, we sat down with Tinoco to hear more about her journey, her passion for agave, and her vision for Clase Azul.
See also: How tequila is becoming popular in Asia for all the right reasons
Clase Azul uses 100% blue Weber agave
The agave is slow roasted and aged
What makes Clase Azul’s production process so unique?
We start with 100% blue Weber agave, which we let mature for about six years. After harvesting, we slow-roast the agave hearts in traditional brick ovens for 72 hours, which brings out the natural sweetness and depth. Some tequilas can be produced in three days, but we take our time in every step—from roasting to fermentation—to bring out the agave’s true character.
You developed a custom yeast strain for Clase Azul. How does this affect the tequila?
Yes, I developed a proprietary yeast strain during my master’s degree in tequila processing. Yeast doesn’t just produce alcohol; it’s important for creating the aromas and flavours in the tequila.
We took samples from the agave fields, and after testing, found one yeast that developed the right balance of alcohol and aromas. This yeast has become part of Clase Azul’s DNA, preserving the natural character of the agave in each bottle and giving our tequila a unique profile.
The artisans take time to shape each decanter
Before painting and polishing each one by hand
What makes each Clase Azul expression distinct?
Each expression reflects a different side of agave and Mexican heritage. Plata is our unaged tequila, with fresh, vibrant agave flavours. Reposado, aged in American oak barrels, has smooth, toasted notes of caramel and vanilla. Ultra, our longest-aged tequila, is rich and layered, with notes of chocolate, dried fruit, and a gentle smokiness. Each expression reveals something different about the agave and the tradition behind it.
The decanters are as celebrated as the tequila. Can you tell us about the craftsmanship behind them?
The decanters are an important part of Clase Azul’s identity. Each one is handmade by Mexican artisans who shape, paint and polish them, and the whole process can take up to two weeks. Every design tells a story: our Día de los Muertos edition, for example, celebrates Mexico’s Day of the Dead with a design inspired by pan de muerto. The decanters are more than just bottles—they’re part of our way of honouring Mexican culture.
How do you enjoy drinking Clase Azul?
I like to drink it neat, in a crystal glass, at room temperature. For me, this is the best way to experience the aromas and flavours fully. Sipping slowly lets the complexity of each expression unfold, and that’s how I enjoy it.
How would you recommend others enjoy Clase Azul for the first time?
For those new to tequila, I recommend starting with Plata or Reposado, neat, so you can appreciate the natural flavours of the agave.
If you’re used to cocktails, a highball or margarita is a good introduction, but make sure the tequila remains the star.
For those who already enjoy tequila, Ultra is perfect for sipping slowly, as its flavours continue to open up with each taste.
Clase Azul Plata
With Clase Azul’s expansion into Asia, what are you most excited to share with new audiences?
Expanding into Asia has been exciting because it allows us to show tequila in a new light. We’ve been holding pairing events to show how well tequila can complement Asian food, and it’s inspiring to see people discovering tequila in this way. In Tokyo, for example, we’ve created a tasting space where people can experience Clase Azul with curated dining. It’s about giving them a setting where our tequila can be enjoyed thoughtfully.
What’s next for Clase Azul, and for you as a master distiller?
We’ll keep exploring ways to express agave and showcase Mexican heritage. I’m always experimenting with different types of wood and ageing techniques to bring out new flavours. It’s an ongoing journey to refine each expression and create something unique while staying connected to our roots.
Clase Azul Reposado
Clase Azul Ultra
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