{"title":"Clase 1111","description":null,"products":[{"product_id":"clase-1111-reposado-750ml","title":"Clase 1111 Reposado 750ML","description":"\u003cp\u003e\u003cstrong\u003eClase 1111 Reposado 750ML\u003c\/strong\u003e is a 100% blue Weber agave tequila from Jalisco, Mexico, bottled at 40% ABV (80 proof) in a 750ml format. What separates this reposado from most competitors in its tier is its 9-month rest in unused (virgin) American white oak barrels — a production choice that imparts a more defined wood character while keeping the agave firmly in the lead.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Jalisco, Mexico  |  Aged 9 Months  |  NOM: 1464\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClase 1111 Reposado is produced under NOM 1464 in Jalisco, Mexico's heartland for tequila production. After harvesting mature blue Weber agave, the distillery follows standard tequila production methods before resting the spirit for nine months in virgin American white oak barrels. Where most reposados at a comparable price point rely on ex-bourbon or ex-wine casks, the use of new oak here allows for a more pronounced but deliberately controlled wood influence — the spirit picks up toasted oak and vanilla notes without the residual flavors left behind by a barrel's previous contents. The result is a cleaner interplay between agave and wood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Cooked agave arrives first, followed by soft vanilla and light caramel. A subtle herbal quality lingers beneath, alongside a faint suggestion of toasted oak that nods to the virgin barrel aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is smooth, led by roasted agave and raw honey. At mid-palate, gentle vanilla and baking spice develop, joined by a quiet undercurrent of white pepper. A mild citrus brightness surfaces near the peak, keeping the sweetness in check and maintaining an even balance throughout.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-to-long, with a rounded texture that carries toasted oak, golden spice, and lingering baked agave. The pepper note returns subtly, adding a dry edge that invites the next sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Clase 1111 Reposado\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSipping neat or over a single large ice cube reveals the full interplay between agave sweetness and virgin oak influence. The spirit's balanced profile also translates well into cocktails. A \u003cstrong\u003eReposado Old Fashioned\u003c\/strong\u003e benefits from the inherent vanilla and baking spice, requiring minimal sweetener. In a \u003cstrong\u003ePaloma\u003c\/strong\u003e, the drier, pepper-forward character stands up to grapefruit soda without getting lost. A \u003cstrong\u003eTequila Manhattan\u003c\/strong\u003e works here because the clean oak foundation pairs naturally with sweet vermouth rather than competing with it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTequila drinkers exploring the difference virgin oak aging makes versus used-barrel reposados\u003c\/li\u003e\n\u003cli\u003eA host stocking a versatile agave spirit for both sipping and cocktail service\u003c\/li\u003e\n\u003cli\u003eGifting someone who appreciates agave-forward tequilas with balanced wood influence\u003c\/li\u003e\n\u003cli\u003eSide-by-side tastings comparing barrel types across reposado expressions\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Clase 1111 Reposado taste like?\u003c\/strong\u003e The dominant profile centers on roasted agave and honey, supported by vanilla, baking spice, and a thread of white pepper. A mild citrus note keeps the sweetness balanced, and toasted oak carries through a medium-to-long finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Clase 1111 Reposado compare to Espolòn Reposado?\u003c\/strong\u003e Both are 40% ABV reposados from Jalisco made with 100% blue Weber agave. Espolòn tends toward a more pronounced caramel sweetness, while Clase 1111 leans drier and more pepper-forward, partly due to its use of virgin American white oak rather than previously used barrels.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Reposado good for sipping neat?\u003c\/strong\u003e Yes — the 40% ABV makes it approachable, and the virgin oak aging gives it enough complexity to hold interest on its own without requiring ice or a mixer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Clase 1111 Reposado made?\u003c\/strong\u003e Clase 1111 Reposado is produced in Jalisco, Mexico, under NOM 1464, the official Mexican regulatory identifier for its distillery of origin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Clase 1111 Reposado?\u003c\/strong\u003e Grilled chicken or pork with a citrus-based marinade complements the spirit's mild brightness. Soft, creamy cheeses like queso Oaxaca highlight the vanilla notes. Roasted corn with chili and lime echoes the pepper and agave character. Dark chocolate with a moderate cacao percentage (60–70%) pairs well with the toasted oak and spice on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Clase 1111 Reposado come in?\u003c\/strong\u003e The standard offering is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Reposado worth the price?\u003c\/strong\u003e Clase 1111 Reposado positions as a mid-tier reposado that punches above its weight thanks to the virgin oak barrel aging — a production detail more commonly found in higher-priced expressions. For drinkers curious about how barrel selection shapes flavor, it represents solid value.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Clase 1111 Reposado?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining choice here is the use of unused American white oak barrels for a nine-month rest — a production decision that most brands at this price point skip in favor of cheaper, previously filled casks. That single variable gives Clase 1111 Reposado a cleaner, more defined oak signature, allowing the cooked agave to remain the primary voice rather than getting buried under residual bourbon or wine flavors. The profile strikes a genuinely useful balance: enough complexity and wood structure for neat sipping, but enough agave brightness and spice to cut through in a well-built cocktail. In a crowded reposado field, that versatility — rooted in an actual production distinction rather than marketing language — is what earns it attention.\u003c\/p\u003e","brand":"Clase 1111","offers":[{"title":"Default Title","offer_id":47410191040681,"sku":"42401","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/clase-1111-clase-1111-reposado-750ml-bottle.webp?v=1788283421"},{"product_id":"clase-1111-extra-anejo-750ml","title":"Clase 1111 Extra Anejo 750ML","description":"\u003cp\u003e\u003cstrong\u003eClase 1111 Extra Añejo 750ML\u003c\/strong\u003e is a 100% blue agave extra añejo tequila from Jalisco, Mexico, bottled at 40% ABV (80 proof) in a 750ml presentation. Aged for 38 months in hand-selected, charred oak barrels, it surpasses the Consejo Regulador del Tequila's 36-month minimum for the Extra Añejo classification, pushing deeper into the rich, oak-influenced flavor territory that defines the category's upper tier.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Jalisco, Mexico  |  Extra Añejo (38 months)  |  Importer: AIKO Brands\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClase 1111 Extra Añejo begins with 100% Blue Weber agave (\u003cem\u003eAgave tequilana\u003c\/em\u003e), the sole varietal permitted under Mexico's Norma Oficial for tequila production. After distillation in Jalisco — the heartland of tequila — the spirit enters hand-selected, charred oak barrels for a total maturation of 38 months. Those two additional months beyond the CRT's three-year Extra Añejo threshold allow further integration of oak tannins into the spirit, yielding a deeper amber color and more developed layers of dried fruit, caramel, and baking spice than many expressions that rest precisely at the category floor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Warm butterscotch and toasted oak arrive first, giving way to dried fig, vanilla bean, and a subtle undercurrent of baking spice. The nose is inviting without being heavy, signaling the barrel's influence without masking the underlying agave character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is smooth and full-bodied, with caramelized agave and dark chocolate appearing early. At mid-palate, roasted almond and spiced honey take over, layered against continued dark chocolate richness. The oak integration is thorough — tannin and sweetness stay in balance throughout, and the agave backbone remains present beneath the barrel-driven flavors.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and warming, with lingering notes of espresso, toasted almond, and sweet tobacco. A gentle spice and dry oak tannin carry through to a clean, composed close that invites the next sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Clase 1111\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAt 38 months of aging, this extra añejo rewards unhurried sipping — neat in a Riedel tequila glass or a wide-mouthed snifter at room temperature to let the layered oak and dried-fruit notes fully open. A single large ice cube will tame the barrel tannins slightly without diluting the body. For cocktails, the dark, dessert-leaning profile works well in three specific builds:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxaca Old Fashioned\u003c\/strong\u003e — the espresso and dark chocolate notes complement mezcal and mole bitters, adding richness without competing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAñejo Manhattan\u003c\/strong\u003e — sweet vermouth and the tequila's vanilla-butterscotch backbone create a seamless, spirit-forward drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate Martini riff\u003c\/strong\u003e — substituting this extra añejo for vodka adds genuine depth alongside crème de cacao and a dusting of cocoa.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a tequila enthusiast who has outgrown the standard añejo tier\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dark chocolate or dessert\u003c\/li\u003e\n\u003cli\u003eBuilding a premium agave spirits collection beyond Don Julio 1942\u003c\/li\u003e\n\u003cli\u003eMarking a milestone occasion with a slow, contemplative pour\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Clase 1111 Extra Añejo taste like?\u003c\/strong\u003e It leads with caramelized agave and dark chocolate, moves through roasted almond and spiced honey at mid-palate, and finishes with espresso, sweet tobacco, and dry oak tannin on a long, warming close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Clase 1111 Extra Añejo compare to Don Julio 1942?\u003c\/strong\u003e Don Julio 1942 is technically an añejo aged approximately two and a half years, while Clase 1111 carries the Extra Añejo designation with 38 months of barrel time. The additional aging gives Clase 1111 a darker, more oak-driven profile with heavier dried-fruit and espresso notes, whereas 1942 tends toward brighter vanilla and caramel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Extra Añejo good for sipping neat?\u003c\/strong\u003e Yes — the 38-month aging smooths the spirit considerably, making it an ideal candidate for neat sipping, where the layered butterscotch, dark chocolate, and toasted almond notes can be appreciated without dilution.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Clase 1111 Extra Añejo made?\u003c\/strong\u003e It is produced in Jalisco, Mexico, the legally designated region for authentic tequila under the oversight of the Consejo Regulador del Tequila (CRT). AIKO Brands serves as its U.S. importer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Clase 1111 Extra Añejo?\u003c\/strong\u003e Dark chocolate truffles mirror the spirit's cocoa and espresso notes. Aged Manchego cheese picks up the butterscotch and toasted oak. Mole negro highlights the baking-spice undercurrent. Crème brûlée echoes the caramelized sweetness. Smoked almonds reinforce the roasted-nut mid-palate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Clase 1111 Extra Añejo come in?\u003c\/strong\u003e The standard retail presentation is the 750ml bottle at 40% ABV.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Extra Añejo worth the price?\u003c\/strong\u003e It positions as an ultra-premium extra añejo, competing in the same bracket as Don Julio 1942 and Gran Patrón Burdeos. The 38-month aging and hand-selected barrel program place it at the serious end of the category, where drinkers expect complexity and depth beyond mass-market añejos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Clase 1111 Extra Añejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe 38-month maturation — deliberately exceeding the CRT's three-year Extra Añejo minimum — is the clearest marker of intent here. Those extra weeks in charred oak push the spirit past the category's baseline into genuinely dark, dessert-weight territory: espresso, sweet tobacco, and dry tannin layered over a still-present agave core. In a crowded ultra-premium tequila market, Clase 1111 makes its case on barrel selection and patience rather than flash, delivering a measured extra añejo built for slow, focused sipping.\u003c\/p\u003e","brand":"Clase 1111","offers":[{"title":"Default Title","offer_id":47410191302825,"sku":"42403","price":249.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/clase-1111-clase-1111-extra-anejo-750ml-bottle.webp?v=1788283418"},{"product_id":"clase-1111-blanco-750ml","title":"Clase 1111 Blanco 750ML","description":"\u003cp\u003e\u003cstrong\u003eClase 1111 Blanco 750ML\u003c\/strong\u003e is a 100% blue agave blanco tequila bottled at 40% ABV (80 proof) in a 750ml format. What distinguishes this expression is a production process combining slow-cooking in volcanic stone ovens, natural oxygenation, ultra-filtration, and a brief rest in oak barrels of up to two months — all while remaining classified as a blanco under Mexican CRT regulations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Jalisco, Mexico  |  Blanco (up to 2 months oak rest)  |  Distillery: Destilería 501, El Arenal\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClase 1111 Blanco is distilled and bottled by Destilería 501, situated in El Arenal, a town in the Jalisco highlands long associated with premium agave cultivation. The tequila is produced in small batches from 100% blue agave that is slow-cooked in traditional volcanic stone ovens — a method that preserves the natural sweetness and complexity of the plant compared to faster autoclave or diffuser processes. After distillation, the spirit undergoes natural oxygenation and ultra-filtration, then rests briefly in oak barrels for up to two months, adding a subtle textural polish without pushing it into reposado territory.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Bright lime zest leads, followed by green herbs and white pepper. A clean minerality sits underneath, signaling the volcanic stone oven cooking process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is vibrant with cooked agave sweetness and citrus, moving into a mid-palate layered with herbaceous notes and a distinct peppery kick. The natural oxygenation contributes to a rounded, silky mouthfeel that keeps the agave character at the center without harsh edges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and smooth, with lingering soft herbal tones and a gentle mineral dryness. The brief oak rest adds a whisper of structure without introducing wood-forward flavors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Clase 1111 Blanco\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe herbaceous complexity and silky texture reward neat sipping at room temperature; a single ice cube can further open the citrus and mineral qualities. Its agave-forward profile also makes it a strong cocktail base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMargarita:\u003c\/strong\u003e The bright citrus and white pepper notes amplify fresh lime juice without getting lost behind sweeteners. \u003cstrong\u003ePaloma:\u003c\/strong\u003e Its herbal backbone stands up to grapefruit soda, creating a more layered, savory drink. \u003cstrong\u003eRanch Water:\u003c\/strong\u003e The clean minerality pairs naturally with sparkling mineral water and lime, keeping the agave character front and center.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTequila drinkers exploring small-batch, artisan production methods\u003c\/li\u003e\n\u003cli\u003eHosting a tequila tasting flight comparing blanco expressions side by side\u003c\/li\u003e\n\u003cli\u003eUpgrading a home cocktail bar with a versatile, agave-forward blanco\u003c\/li\u003e\n\u003cli\u003eGifting someone who appreciates traditional stone-oven-cooked tequila\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Clase 1111 Blanco taste like?\u003c\/strong\u003e It delivers bright citrus and cooked agave sweetness on the palate, layered with green herbs, white pepper, and a smooth mineral undertone. The finish is long and silky with gentle herbal and peppery notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Clase 1111 Blanco compare to Patrón Silver?\u003c\/strong\u003e Both are 100% agave blancos bottled at 40% ABV, but Patrón Silver tends toward a smoother, slightly sweeter profile with vanilla undertones, while Clase 1111 Blanco leans more herbaceous and agave-forward with pronounced minerality from its volcanic stone oven cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Blanco good for sipping neat?\u003c\/strong\u003e Yes — its rounded mouthfeel from natural oxygenation and brief oak rest gives it enough texture and complexity to hold up well as a neat pour, while the herbal and citrus layers keep it engaging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Clase 1111 Blanco made?\u003c\/strong\u003e It is produced by Destilería 501 in El Arenal, Jalisco, Mexico, a region within the designated tequila appellation known for its agave cultivation and distilling heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Clase 1111 Blanco?\u003c\/strong\u003e Ceviche and raw seafood complement its citrus brightness. Grilled shrimp tacos echo the peppery kick. Fresh guacamole mirrors its herbaceous notes. Aged Oaxacan cheese matches the subtle mineral undertones. Jicama salad with chili and lime provides a crisp textural contrast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Clase 1111 Blanco come in?\u003c\/strong\u003e The standard format is 750ml at 40% ABV.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Blanco worth the price?\u003c\/strong\u003e Clase 1111 Blanco positions as a mid-premium blanco, sitting above mass-market mixto tequilas but remaining accessible compared to luxury-tier expressions — its small-batch volcanic stone oven process and ultra-filtration step provide production value that justifies the category placement.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Clase 1111 Blanco?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe defining element here is the combination of traditional and modern technique: volcanic stone oven cooking preserves deep agave character, natural oxygenation rounds the spirit's texture, and ultra-filtration followed by up to two months of oak rest adds a subtle polish rarely found in the blanco category. Most blancos skip oak entirely, and those that do rest briefly rarely pair that step with a dedicated filtration process. The result is a tequila that bridges the gap between raw, unaged agave intensity and the smoother drinkability typically associated with reposado expressions — without crossing into that classification. For drinkers who want agave-forward flavor with refined texture, Clase 1111 Blanco occupies a distinctive niche.\u003c\/p\u003e","brand":"Clase 1111","offers":[{"title":"Default Title","offer_id":47410191794345,"sku":"42400","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/clase-1111-clase-1111-blanco-750ml-bottle.webp?v=1788283415"},{"product_id":"clase-1111-anejo-750ml","title":"Clase 1111 Anejo 750ML","description":"\u003cp\u003e\u003cstrong\u003eClase 1111 Añejo 750ML\u003c\/strong\u003e is a 100% blue Weber agave tequila bottled at 40% ABV, aged a minimum of 35 months in oak barrels. That aging period is more than double the one-year minimum required for añejo classification under Mexican law, pushing the spirit to the very threshold of extra añejo territory (36 months) while retaining its añejo designation — a deliberate choice that gives it uncommon depth and complexity for its category.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Jalisco, Mexico  |  Aged 35+ Months  |  Distributed by AIKO Brands\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClase 1111 is a boutique, small-production tequila brand that describes its approach as an \"engineering-first process.\" The añejo expression is made exclusively from 100% blue Weber agave — the only varietal permitted in tequila production under Mexican Norma Oficial — and aged in hand-selected, charred oak barrels. At 35 months of maturation, the spirit develops a rich amber hue and a layered complexity that bridges the gap between traditional añejo and extra añejo styles, making it a distinctive outlier in the category. The specific distillery NOM has not been publicly disclosed by the brand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Rich butterscotch and toasted vanilla rise immediately from the glass, followed by warm oak and subtle charred spice. The nose signals a maturity well beyond a standard añejo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is smooth and slightly sweet, with butterscotch and caramel coating the palate on first sip. At mid-palate, toasted vanilla and warm oak develop, joined by a gentle charred spice that adds structure. The overall impression is rounded and full-bodied without heavy astringency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and silky, with lingering notes of oak, vanilla, and a trailing butterscotch sweetness. The extended barrel time shows here, giving the finish a woody depth that fades slowly and evenly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Clase 1111 Añejo\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGiven its 35-month aging and layered profile, this añejo is best appreciated neat or with a single large ice cube to open up the oak and vanilla aromatics. That said, its butterscotch sweetness and warm spice also give it backbone in cocktails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOld Fashioned (tequila variation):\u003c\/strong\u003e The caramel and oak notes stand up beautifully to bitters and a sugar cube, replacing bourbon seamlessly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAñejo Manhattan:\u003c\/strong\u003e Warm vanilla and charred spice integrate well with sweet vermouth for a rich, stirred cocktail.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxacan Old Fashioned (split base):\u003c\/strong\u003e Pair with a smoky mezcal to contrast the butterscotch sweetness and amplify the charred oak character.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting a tequila enthusiast who already knows the major labels\u003c\/li\u003e\n\u003cli\u003eSide-by-side añejo tastings exploring aging durations and barrel influence\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dark chocolate or dessert\u003c\/li\u003e\n\u003cli\u003eIntroducing whiskey drinkers to premium aged tequila\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Clase 1111 Añejo taste like?\u003c\/strong\u003e It delivers a rich, rounded profile dominated by butterscotch, toasted vanilla, warm oak, and caramel, with charred spice adding structure. The 35-month aging gives it a silky, full-bodied character closer to an extra añejo than a standard añejo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does Clase 1111 Añejo compare to Don Julio Añejo?\u003c\/strong\u003e Both are 100% blue agave añejos aged in oak, but Clase 1111 is aged roughly 35 months compared to Don Julio Añejo's standard 18 months, resulting in deeper oak influence and richer caramel sweetness. Clase 1111 also positions as a more boutique, limited-distribution alternative to Don Julio's widely available lineup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Añejo good for sipping neat?\u003c\/strong\u003e Yes — its extended 35-month aging produces a smooth, rounded palate with enough complexity to reward slow, neat sipping. A single ice cube can also help open up additional vanilla and oak aromatics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere is Clase 1111 Añejo made?\u003c\/strong\u003e Clase 1111 Añejo is produced in Mexico within the designated tequila-producing regions, with Jalisco being the primary and most recognized zone. The specific distillery NOM has not been publicly disclosed by the brand; distribution is handled through AIKO Brands.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Clase 1111 Añejo?\u003c\/strong\u003e Dark chocolate truffles complement the butterscotch and caramel notes. Grilled stone fruits like peaches or plums mirror the vanilla sweetness. Smoked pork belly or carnitas play off the charred oak character. Aged Manchego cheese highlights the warm spice, and flan or crème brûlée echo the toasted vanilla and caramel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Clase 1111 Añejo come in?\u003c\/strong\u003e The standard format is a 750ml bottle at 40% ABV (80 proof).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Clase 1111 Añejo worth the price?\u003c\/strong\u003e Clase 1111 Añejo positions in the mid-tier añejo segment, competing with other small-production, oak-aged tequilas rather than ultra-premium collector bottles. Its 35-month aging — nearly triple the legal minimum — represents significant value for drinkers seeking añejo depth without the price jump to extra añejo expressions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Clase 1111 Añejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe defining fact about this tequila is time in barrel. At 35 months, Clase 1111 Añejo sits just one month short of extra añejo classification, giving it a maturity and oak integration that most añejos in its price range simply cannot match. That extended aging produces a butterscotch-and-vanilla richness layered over warm charred oak — a profile that reads more like a well-rested spirit than a standard category entry. For drinkers who find mainstream añejos too lean, or extra añejos too expensive, this boutique expression occupies a compelling middle ground that rewards both neat sipping and thoughtful cocktail work.\u003c\/p\u003e","brand":"Clase 1111","offers":[{"title":"Default Title","offer_id":47410192089257,"sku":"42402","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/clase-1111-clase-1111-anejo-750ml-bottle.webp?v=1788283412"}],"url":"https:\/\/theliquorbarn.com\/collections\/clase-1111.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}