Clase Azul Plata

[mwegryn]

I finally got a chance to open this treasure I found in Mexico. I'll be the first to admit my pallet has a hard time distinguishing particular flavors, so I can't give any solid tasting notes. But this Tequila is DEEEEEE-licious. It has all the flavor of a blanco, with the mellowness of an anejo. I love the Cuervo Platina, but this was even smoother. On the nose I definitely picked up on floral and citrus notes. I definitely taste a nice agave flavor, but couldn't pick up on any other distinct flavors.

The Clase Azul quickly moved to the top of my list for blancos. I actually tried my 4 Copas anejo first, which was also excellent, but there is something special about this Plata. I usually prefer to sip only anejos, that is until now. Give it a try if you can find it. I know it doesn't exist in NE Ohio, yet.

[tvJefe]

Anyone have any definite knowledge of mellowing agents used in the clase plata? We all know their reposado is chock-full-o-them. "A blanco as smooth as an anejo" makes me wonder.

I will still try this at my first opportunity.

[Piña]

Havent researched Clase Azul, but did have a tasting of it at Malo. EXCELLENTE!

[mwegryn]

I know even less than I thought. I've never heard of "mellowing agents". I thought the smoothness came from the distilation process(es). I learn something new everytime I come here.

[wichie13]

A small amount of natural additives are allowed, but no one admits to this or would share what they add.

Originally Posted by mwegryn

I know even less than I thought. I've never heard of "mellowing agents". I thought the smoothness came from the distilation process(es). I learn something new everytime I come here.

[tvJefe]

As set by the CRT:

4.1 Mellowing
Procedure to soften the flavor of the Tequila, through the addition of one or more of the following ingredients:
Caramel coloring
Natural oak or Encino oak extract(holm or holm oak extract).
Glycerin
Sugar-based syrup

6.1.1.1 When the tequilas defined in sections 4.34.1, 4.34.2, 4.34.3, 4.34.4, 4.34.5 are added with sweeteners, coloring, aromatizers and/or flavorings permitted by the Ministry of Health in order to provide or intensify their color, aroma and/or flavor, the total reducing sugars shall have a maximum limit of 75 g/L, according to the NMX-V-006-NORMEX and their dry extract shall have a maximum limit of 85 g/L, according to the NMX-V-017-NORMEX (see chapter 3, References). For purposes of this paragraph, compliance with Sub-section 11.1.c) is required.

If you are really interested in the CRT and NOM, read through http://www.ianchadwick.com/tequila/laws.htm
It doesn't take long and you will learn a lot.

[mwegryn]

Very interesting, thanks.

[*45*]

Clase Azul is made at Productos Finos de Agave, who also makes Campo Azul. This past April, there were a few of us who had the honor of visiting this distillery. While there, we did learn that they use a proprietary yeast for fertilization (each style has their own dedicated yeast-this means that you will never be able to taste the blanco in the repo, or anejo). We also had the chance to taste the Campo Azul @ 110 proof right from the still. Now that, was tequila-big, bold, & mucho highlands agave flavor! Now when we got to taste the CA blanco I was really hoping for something similar, but instead I got a lot of sweet (unnaturally sweet) with a saccharine-like finish. Don't get me wrong, not a bad tequila, it's just not for a purist like myself. But, I totally believe that it will do good in the market (they'd do even better it the bottle didn't weigh 5 pounds and cause the list price to be $80) because it is so easy for newbies to dig. I see CA as the AB of the highlands, and they are both "pop artists" of the tequila industry.

[Tequila Joe]

I believe that what we tried was actually 126 proof. I think everyone else who gave us the products was at 110 proof but CA was the highest at 126 (if I remember correctly).

[Los Altos]

I believe you are correct. The other three distilleries said 55%.

Originally Posted by Tequila Joe

I believe that what we tried was actually 126 proof. I think everyone else who gave us the products was at 110 proof but CA was the highest at 126 (if I remember correctly).