Clase Azul Anejo

Clase Azul Añejo is an aged tequila, and the Añejo category has a clear legal and stylistic definition: the spirit rests in oak for at least one year, and the wood shapes it noticeably without covering the agave. Styles like this usually show cooked agave and vanilla first, then caramel, baked fruit, light spice and toasted oak. They tend to be rounder and softer than a Reposado, with a longer, gently sweet finish. The brief gives no ABV, age statement or cask detail for this bottle, so check the label for those. The expected profile above comes from the category and is not a measured description of this bottling. Serve it neat at cellar or room temperature, roughly 16 to 20°C. At that range the oak and vanilla open up, and the agave stays present underneath. Chilling it dulls the aromatics, so avoid keeping the bottle in the freezer. If you prefer a softer pour, add a single large ice cube. It melts slowly and loosens the spirit without watering it down fast. A few drops of room-temperature water in a neat pour will also release more aroma. A tulip-shaped copita or a small snifter is the best glass. The narrowed rim concentrates the vanilla, spice and wood on the nose, which a wide tumbler lets escape. Use a rocks glass only if you're serving it over ice. For cocktails, an Añejo works best in drinks where the spirit leads and little else competes with it. An Old Fashioned made with a small measure of agave syrup and orange or aromatic bitters is the obvious choice. A Tequila Manhattan, with sweet vermouth and a dash of bitters, suits the oak and caramel in the same way. A Margarita is possible, but it would use up the barrel character that sets this style apart from a Blanco. At the table, pair it with grilled or braised red meat, aged hard cheeses, dark chocolate, or desserts built on caramel and roasted nuts. It also goes well with a cigar-hour cheese board of salted almonds and dried figs.