How a Single Bottle of Tequila Changed My Weekend

By Michael McCarthy | July 27, 2020 | Food & Drink National

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I’ll admit the minds behind the Clase Azul’s latest release, aptly called Gold, had me at the packaging. It’s like I was being led into a gilded chamber only witnessed by a lucky few. The decanter features a combo of glass with high-heat ceramic featuring a 24k gold trim and the company’s agave medallion—also dipped in 24k gold—affixed to the bottle by world-class artisans. Each bottle takes roughly two weeks to make.

Oh, what’s inside? Something extraordinary. Fans of the brand will discover a blend of tequila Clase Azul Plata and an 8-year-old extra anejo that was first aged in bourbon barrels and then finished in Pedro Ximenez sherry casks.

“This is not your father’s Gold tequila, which many consider a product made with additives,” says Clase Azul Spirits President Juan Sanchez. “Our Gold, made from 100 percent Blue Weber Agave, refers to the rich color of the liquid achieved through the blend of our expertly aged Extra Añejo with our Plata.”

The kicker: a mere 6,000 bottles (120 per state) will grace shops on Friday, Aug. 1, making it one of the most sought-after releases in the company’s storied history. It’s the company’s first limited-edition release in America in three years. (Most limited-editions are only available in Mexico.)

Decamped to our screened-in porch after a long week, my wife and I grinned at each other as I poured Gold. We sipped the beverage neat. This blend of liquid, with a light amber color, ushers in a range of tastes, including ginger, chocolate, fig and the subtlety of wood smoke. Our noses detected a combination of florals, fruit and a pleasant nuttiness. It was one of the most memorable golden hours of the summer. Clase Azul Gold, $300, 750ml, 80 proof/40% alcohol by volume, claseazul.com









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