Clase Azul Reposado Recipe
Make Clase Azul Reposado Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Aging Ingredients
Final Touches
Method
Preparation
Harvesting Agave
Start by harvesting the Blue Weber agave plants. This should be done by skilled jimadores who will remove the spiky leaves to extract the piña.
Cooking Agave
Once harvested, cook the piñas in large ovens (hornos) for 24 to 48 hours to convert the starches into sugars.
Mashing
After cooking, mash the cooked piñas to extract the agave juice. This can be done using a traditional tahona or a mechanical shredder.
Fermentation
Mix the agave juice with water and add yeast. Allow the mixture to ferment in a controlled environment for about 5 to 7 days.
Distillation
Aging Process
Barrel Aging
Transfer the distilled spirit into French oak barrels for aging. Let it mature for a minimum of 2 months.
Optional Flavoring
If desired, add natural flavoring and coloring during the aging process to enhance the final product's profile.
Bottling
Final Bottling
Once the aging process is complete, filter and bottle the Clase Azul Reposado in decorative bottles, ready for enjoyment.
