Is there any better gift this Father’s Day than a handcrafted bottle of Clase Azul tequila, distilled from premium agave in Guadalajara?
Words by THE C MAGAZINE EDITORS
The evolution of the cocktail has been a long, sugary, vodka-laden path from the dirty martini to the Harvey Wallbanger to the Long Island iced tea that preceded Carrie Bradshaw’s cosmopolitans. In recent years, though, there has been a gold rush for tequila, and in particular something you can sip. The elixir is praised for its health benefits (along with having less sugar than other hard alcohols, it’s also said to promote weight loss and skin and digestive health), and the tequila industry is the fastest-growing spirits category worldwide, thanks in part to a handful of luxury distilleries leading the charge.
Among the bottles on the top shelf of the bar, Clase Azul Tequila Reposado stands out among the rest in signature blue-and-white ceramic decanters. The brand also offers Clase Azul Tequila Gold and Clase Azul Tequila Anejo — and all make exquisite gifts for Dad or anyone else deserving something special.
Handcrafted by native Mexican artisans in the company’s facility in Mexico, no two decanters are alike and each takes at least one week to create.
Founded by Arturo Lomeli in Guadalajara in 1997, the Mexican-owned and -operated company also boasts Clase Azul La Terraza in Los Cabos, a fully immersive experience in Mexican culture and hospitality, but the heart and soul of their tequilas is what’s inside its distinctive vessels.
Clase Azul Tequila Anejo’s intense amber color and complex aromas are the result of a 25-month journey in American whiskey casks before it’s bottled in vessels painted with 24-karat gold. The medium-bodied Clase Azul Tequila Gold features complex tasting notes of toasted wood, fig, green olive, ginger, and dark chocolate. Presented in a dramatic gold-and-black bottle that conjures the magic of a Golden State sunset, it’s a surefire accoutrement for a Father’s Day toast, when a mocktail simply won’t do.
June 14, 2023.
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