"It is hard to describe the elements that create the flavor of Clase Azul Tequila with just one factor. From the moment we select the agave through cooking, fermentation, distillation, and aging, every step comes together to create a single taste. Still, fermentation is the key process in creating our distinctive aroma. About 80% of tequila's aroma forms at this stage."
Viridiana Tinoco, Clase Azul master distiller, said this when meeting with ChosunBiz on the 1st at the Clase Azul boutique store in Tokyo, Japan.
At Clase Azul, Tinoco oversees the entire process from cultivating agave to fermentation, distillation, and aging. Typically, specialists focused on aging and blending are called blenders, and those who focus on distillation are called distillers, but Tinoco handles both areas.
Holding a master's degree in tequila processing from the Autonomous University of Guadalajara in Mexico, Tinoco concentrated particularly on fermentation. That research led to the development of Clase Azul's proprietary yeast, which now serves as a key element in creating the brand's signature aroma and flavor.
Clase Azul is a premium tequila brand known for its handcrafted ceramic decanters and unique production methods. Its main products, including the reposado, have won awards at several international spirits competitions, and it was named among Forbes' top 14 tequilas of 2024. The following is a Q&A.
—What is the most important factor that determines Clase Azul's unique flavor?
"It is hard to explain it with a single factor. From the moment we select the agave through fermentation, distillation, and aging, every step comes together to create Clase Azul's flavor. Think of wine and it becomes easier to understand. Just as the expression of wine changes depending on the region where the grapes are grown, the same is true for agave. In Mexico, Jalisco is broadly divided into the highlands and lowlands. Depending on annual rainfall, elevation, temperature, and minerals in the soil, agave develops different characteristics.
We prefer highland agave because it is more fruit-forward, sweeter, and feels soft and delicate on the palate. But this alone does not complete Clase Azul's flavor. Every step matters."
—Among the many steps, why do you place particular importance on fermentation?
"Fermentation is the key process in creating an original aroma. About 80% of tequila's aroma is created during fermentation. That is why I focused on fermentation during my master's program. In the cooking stage, we use steam to draw out aromas from agave. Then, during fermentation, we control the yeast, time, and temperature to develop fruit notes.
Distillation is also important. Through distillation, we separate unwanted alcohol components and retain the parts of the aroma created in earlier steps that we want. Then, in the aging stage, we decide on the aging time and what type of wood to use. In the end, it is not that only fermentation matters, nor only distillation or aging. All stages come together to create the characteristics we seek."
—For consumers new to premium tequila, what aromas or flavors should they pay attention to?
"I believe that when you drink tequila, you should be able to find its origin. In other words, you should be able to sense the agave itself. I would also like people to feel the complexity. Fruit aromas, agave's inherent sweetness, notes created during fermentation, and the wood character added through aging should all come together, while the presence of the agave itself remains.
Just because a tequila is aged does not mean it should simply show strong oak. While multiple aromas and flavors develop in layers, you should still be able to sense where the spirit began."
—Recently, more consumers are choosing to drink less but better, opting for quality over quantity. Tequila is also shifting from quick shots to slowly enjoying aroma and flavor like whiskey or wine.
"I have worked at Clase Azul for about 10 years, and we have long aimed to make tequila that can be enjoyed that way. We recommend pouring it neat into a crystal glass, with nothing added, and slowly savoring the taste and aroma. I think the fact that people have begun to focus on drinking better-quality spirits rather than larger quantities aligns with the direction we have pursued. Younger generations are now starting to sip tequila slowly and enjoy its aromas and flavors. We have always believed that is the best way to enjoy tequila."
—Does this mean the change in consumption patterns has not significantly altered Clase Azul's product development or production methods?
"That's right. Rather than abruptly changing direction to match the market, I think the market is getting closer to how we have been doing things. Clase Azul's purpose in making tequila is for consumers to fully enjoy what we create. Encouraging people to experience aromas and flavors by sipping quality spirits slowly is a direction we have pursued for a long time."
—How do you assess the Korean market?
"I think Korea is a very important reference market in Asia. What becomes popular in Korea often turns into a trend across Asia."
—If you were to create a tequila just for Korea, what would you like to make?
"I imagine it would be very elegant yet comfortable to drink. Rather than having an overwhelmingly strong oak character, it should be a spirit that, when you drink it, lets you clearly understand what tequila is and how agave is expressed. At the same time, it should deliver complexity on the palate and pair well with food.
Korean cuisine has heat, so pairing can be a challenge. But Mexico also has a spicy food culture. I think this commonality can actually be an element that connects the two cultures."