Clase Azul México Launches Blanco Ahumado Smoky New Take on Tequila

Clase Azul México, the acclaimed luxury spirits house, has introduced Clase Azul Tequila Blanco Ahumado (claseazul.com), a new expression that brings a subtle smoky character to its traditionally unaged tequila.

The release marks the brand’s latest addition to its portfolio, joining five other tequilas and three mezcals, and continues its mission to reinterpret Mexico’s rich artisanal heritage through innovative craftsmanship.

Blanco Ahumado is the result of reviving ancient tequila-making techniques. To impart its distinct smoky flavor, blue agave cores are cooked in a traditional pit oven—a firewood-fueled cavity lined with volcanic rocks. This method, typically associated with mezcal, allows heat to radiate gently through the rocks, preserving the agave’s essence while imbuing it with a delicate smokiness.

Once roasted, the agave is shredded and fermented with Clase Azul’s proprietary yeast, developed from wild strains native to their agave fields. The final spirit undergoes double distillation in custom-made copper stills to enhance purity and complexity.

According to Master Distiller Viridiana Tinoco, the intention was to honor the traditions of mezcal-making while reimagining them through the lens of tequila. “I set out to capture the essence of traditional mezcal-making, reinterpreting each stage of the process to elevate the unique character of the blue agave,” she said.

The result is a tequila with a refined profile: aromatic notes of smoked agave, plum, and red apple, followed by flavors of fresh lemon and minerality, finishing with a silky texture and lingering smoke.

True to the brand’s identity, the decanter is also rich in symbolism. Semi-opaque glass evokes the cooking smoke, a textured dark ceramic base recalls volcanic stone, and copper-toned accents pay tribute to the stills used in distillation. The 750 ml release (45% ABV, 90 proof) is priced at $250 USD, available in an exclusive presentation case while supplies last.

To gain deeper insight into the craftsmanship behind Blanco Ahumado, Miami Living sat down with Master Distiller Viridiana Tinoco for an inside look at the production process.

Miami Living: What inspired Clase Azul to create a smoky tequila like Blanco Ahumado?

Tinoco: At Clase Azul, we are always looking for different ways to share the magic of Mexican culture with the world. For Clase Azul Tequila Blanco Ahumado, we wanted to recover ancestral methods that are not always explored in tequila making, fusing them with the artisanal mastery and attention to detail that distinguishes Clase Azul.

As a master distiller, I wanted to revive these processes to create a tequila that captures the transformative power that fire exerts on agave, resulting in a delicately smoky profile, an innovative expression of tequila that distills the unique character of our home, Los Altos de Jalisco.

Miami Living: The cooking process for Blanco Ahumado involves a traditional pit oven—uncommon in tequila production. What challenges or surprises did you encounter when using this method?

Tinoco: Creating Clase Azul Tequila Blanco Ahumado was extremely challenging. I tried to recreate the mezcal process we use in our mezcal Durango, given I wanted to achieve the same smoky characteristics, thinking I would get the same results in a smoked blanco tequila. However, when I started creating Blanco Ahumado, I wasn’t capturing those notes in the tequila. We went through many trials throughout the process to perfect the cooking hours and design a customized distillation to achieve the notes that are now intensely expressed in the distillate.

Miami Living: Can you walk us through the role of your proprietary yeast in shaping the final flavor profile? What sets it apart from other fermentation methods in tequila-making?

Tinoco: Our proprietary yeast is one of the most important pillars in the unique character of our tequilas. After years of research, we developed an exclusive strain extracted from the ecosystem of our agave fields in Los Altos de Jalisco. In our research we tested 33 of the yeasts we found and only one could transform sugar into alcohol – while also contributing a very distinctive aromatic complexity.

Unlike commercial strains that tend to standardize tequila profiles, our yeast works in harmony with our long fermentation times and open tanks, which allows for the expression of more delicate and profound nuances.

At Clase Azul we also don’t see fermentation as merely a technical process but as a living phase of creation. We carefully monitor the temperature and the environment in the fermentation room; we have studied every detail in this crucial process and the impact each variable has on the flavor profile of the distillate. Our attention to detail along with our proprietary yeast results in a profile that is unmistakably ours.

More on Clase Azul

Founded in 1997 by Arturo Lomelí, Clase Azul México has grown into a global name in luxury tequila, with distribution in more than 90 countries. In 2022, the brand launched Clase Azul La Terraza Los Cabos, a destination experience that includes fine dining, cultural immersion, and mixology focused on Clase Azul spirits.

Learn more at: claseazul.com

Instagram: www.instagram.com/claseazulofficial

By Ml Staff. Images courtesy of Clase Azul.