Clase Azul is a Mexican tequila brand that has been sharing the magic of Mexican culture with the world for the past 25 years. The brand was born from a dream to showcase the beauty of Mexican traditions and land. Its iconic decanter, a unique creation made by Mexican artisans, was the starting point of this dream. The name Clase Azul, meaning blue class, was inspired by the blue agave used to make their spirits and the paint on their first Reposado decanter. Despite facing challenges such as natural disasters and financial crises, Clase Azul has stayed true to its ideals and overcome adversity. In 2007, the brand founded Tradición Mazahua, a ceramic workshop where Clase Azul artisans dedicate themselves to creating the brand's decanters as a tribute to Mexican culture. Today, Clase Azul is proud to share the magic of Mexico with more than 55 countries. The brand has transformed into Clase Azul México, but it still preserves the spirit that drives it to showcase the beauty of Mexican culture to the world. Clase Azul México aims to transcend and represent Mexican culture around the world with its exquisite creations and spaces that reveal the heart of Mexico. The agaves used for Clase Azul tequilas grow in Los Altos de Jalisco, a region of red-coloured earth that creates unique properties in the plant. To create their exquisite tequilas, Clase Azul follows a long transformation process that involves slow-cooking the agave piñas in masonry ovens, milling them to extract the sugars, fermenting them with patented yeast, and double-distilling them in copper stills. Clase Azul Tequila Plata is the unaged tequila that captures the notes of the agave, but the journey isn't over yet. The tequila is matured in casks made from oak or other types of wood, allowing it to develop a more complex profile. Clase Azul also honours the tradition of mezcal, which can be made from a wide range of agave species and reflects the soil and conditions that have nourished the agave. The artisanship found in Clase Azul's decanters is a reflection of Mexico's cultural diversity. Each decanter is a creative process that demands artistic drive, technical ability and knowledge passed down for generations. The tequila decanters tell stories through their decoration, while the mezcal decanters display caps decorated with precious artisanal techniques. This Clase Azul Mezcal San Luis Potosi has a decanter that is inspired by legendary tales from San Luis Potosí, an oneiric treasure, the spirit and decanter of the newest icon from Clase Azul captures the essence of this state’s desert slopes and valleys. This mezcal is made with green agave, also know as Maguey Verde or Agave Salmiana, a plant native to the deserts in the state of San Luis Potosí. Agave Salmiana is mostly found in Central Mexico. It is originally from the highlands in Coahuila, Durango and San Luis Potosi, but it is now cultivated in warm climates across the globe. This agave is often used in modern landscaping, but it can also be used to produce some very unique mezcal. It's also known as “The Green Giant” for it's large size, and it can take up to 25 years to reach maturity. It is also known as Maguey verde in San Luis Potosi and potentially other regions of Mexico. The decanter itself is a work of art, hand-carved by artisans from a small community of the Mazahua people, the design on this special piece evokes a sense of timelessness and cultural heritage. Adding a vibrant touch to the decanter is the unique and colourful cap, crafted by artisans from the Wixárika culture. Handmade using a technique of coloured yarn appliqué, the decanter’s cap represents a beautiful desert landscape of mountains and valleys overflown by bright red finches. Each piece requires over three hours of meticulous craftsmanship from our artisans. Crystal clear with silver highlights, this mezcal has aromas of cooked agave, caramel, green chile, sweet fruit and freshly cut grass with more subtle aromas of wildflowers. The palate is full bodied with herbal front with hints of caramel, lime zest and clove, with a mineral and spiced aftertaste. Clase Azul Mezcal San Luis Potosi pairs beautifully with a variety of soft cheeses, lychees, plums and milk or white chocolate.

With Xicaru Silver 102° they honour the tradition of master mezcaleros, who prize the concentrated characteristics of high-proof mezcals. Selecting a smaller cut from the heart of the distillate gives Xicaru Silver 102° a bolder, more robust flavour.Xicaru Silver 102° differs from Xicaru Silver in the way it is distilled. A narrower cut is taken from the heart, where the alcohol, smoke and maguey are more concentrated. Xicaru Silver and Xicaru Silver 102° both utilize traditional mezcal production methods passed down from generation to generation.The crisp, high proof of Xicaru Silver 102° asserts itself in all aspects, dominating on the nose and palate before gradually softening to the rich, smoky and vegetal notes of traditionally-produced, artisanal mezcal. The finish is warm and lasting.

Xicaru Pechuga Mole Mezcal is made by hand. The maguey is cooked in an underground stone oven, tahona-mashed, fermented in open-air pine vats, and distilled over a wood fire. Our mole negro is made from scratch over two days at our palenque, using molcajete-ground chilis, Oaxacan chocolate and other fresh ingredients. It is added to the still along with dressed chickens for the final distillation. The chicken pechuga and savory-sweet mole negro add extra layers of flavor and texture to the vegetal and smoky characteristics of this traditional mezcal, resulting in a remarkably multifaceted flavor and rich mouth-feel Appearance: Pure & clean Nose: Presence of ripe banana, fresh bread, nuts, chocolate and ground chiles add an extra layer of aroma to the naturally smoky and vegetal maguey Tasting notes: Introducing chicken and savory-sweet mole negro to the vegetal and smoky characteristics of traditional mezcal results in a remarkably multifaceted flavor and a rich mouthfeel. The finish is delightful, long and lasting.

Fernando Santibañez had a passion for mezcal and its limitless possibilities. Using his years of experience and his love for mezcal, Fernando respectfully combined the traditions of mezcal with those of barrel aging to create a unique expression in Xicaru Añejo. Production. Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal. Tasting Notes. The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.

A beautifully handcrafted Lime Liqueur from Cello. It uses 100% local produce infused with the purest sugarcane distilled alcohol. With the mouth watering aromas of lime zest, it follows through with long lasting vibrancy of honeyed lime peel and supple acidity with a hint of zest bitterness on the palate. A classy flavoursoume liqueur to enjoy in cocktail recipes or indulged over ice cream.

Fresh Orange zest infused with the purest sugarcane distilled alcohol, makes this quality handmade Cello Arancello Liqueur. It has great purity and intensity of orange and citrus flavours, which is versatile to be used in cocktails or enjoyed it straight on crushed ice.

Hayman's Sloe Gin delivers bitter and sweet notes, complemented with a rich, sweet blackcurrant, fruity nose. Hayman's Sloe can enjoyed on its own, over ice or in a long drink.

Cello Limoncello is made with 100% local lemons infused with lemon zest and the purest of sugarcane distilled alcohol. Mouth watering of freshly cut lemon aromas on the nose accompany by lively acidity and a hint of the zest's bitterness on the palate. This is a beautifully made product, which makes a perfect cocktail companion.