Clase Azul Gold 700ml
Only
$730.00
Before dusk, there is a delightful moment when darkness embraces the light. This precious moment inspired this combination of spirits, pouring into a shimmering glass decanter fused to a night-colored ceramic base. Clase Azul Tequila Gold is an incomparable tequila joven, a blend that combines Clase Azul Tequila Plata with a special reposado tequila matured in French oak casks and an Extra A?ejo aged in American whiskey casks and finished in sherry casks.
The Clase Azul Tequila Gold decanter challenges the impossible: its shimmering glass is fused against a black ceramic base, a technique that took their experts 6 years to develop.
In the glass, this tequila has a soft amber colour with golden sparkles. Aromas of agave syrup, green apple, orange peel, fresh fig, raisins, light note of almond and walnut. Toasted wood, fig, green olive, and ginger palate with cocoa & dark chocolate.
Recommended with seafood and fish with high-fat content (tuna, salmon, octopus, lobster, shrimp, mussels, and clams) cooked with butter and yellow lemon (avoid limes). Kalamata olive tapenade and brie cheese tapas. Semi-bitter or white chocolate with citrus jam or citrus ice cream.
Alc. 40%
Before dusk, there is a delightful moment when darkness embraces the light. This precious moment inspired this combination of spirits, pouring into a shimmering glass decanter fused to a night-colored ceramic base. Clase Azul Tequila Gold is an incomparable tequila joven, a blend that combines Clase Azul Tequila Plata with a special reposado tequila matured in French oak casks and an Extra A?ejo aged in American whiskey casks and finished in sherry casks.
The Clase Azul Tequila Gold decanter challenges the impossible: its shimmering glass is fused against a black ceramic base, a technique that took their experts 6 years to develop.
In the glass, this tequila has a soft amber colour with golden sparkles. Aromas of agave syrup, green apple, orange peel, fresh fig, raisins, light note of almond and walnut. Toasted wood, fig, green olive, and ginger palate with cocoa & dark chocolate.
Recommended with seafood and fish with high-fat content (tuna, salmon, octopus, lobster, shrimp, mussels, and clams) cooked with butter and yellow lemon (avoid limes). Kalamata olive tapenade and brie cheese tapas. Semi-bitter or white chocolate with citrus jam or citrus ice cream.
Alc. 40%
