In addition to the tequila it produces exclusively from the blue agave, Clase Azul tells the story of Mexican culture with the production of mezcal. San Luis Potosí, Guerrero, and Durango are some of the states in Mexico where green agave is grown. Each gives mezcal a different character shaped by the different climates, altitudes, and cultures of each region.
Mezcal, or otherwise baked agave, differs from tequila in terms of the raw material and the cooking method. Unlike tequila, it is baked in underground ovens buried in the earth. This is the reason for its smoky but also strongly earthy character that differentiates it from tequila.
Clase Azul Mezcal Guerrero is derived from the green papalote agave, which grows in Guerrero and benefits from the humid climate that comes from its proximity to the ocean, in south-central Mexico. The pinas are roasted with firewood and river stones, which give distinct aromas and volume to the produced mezcal, while the handmade decanter cap, painted with hummingbirds, takes 10 days to prepare!
It is very enjoyable on its own, but next to a good fresh goat cheese, it will take off!
In the glass, it is crystalline with a pale straw color. Intense aromas of grapefruit, citrus, tangerine, rosemary, roasted peanuts and butter. In the mouth, it is slightly smoky and peppery, with a vegetal character and aromas of lemon and lime.
