Clase Azul Durango 70cl. Gift box

PREPARATION

Clase Azul Mezcal is made from cenizo agave from the Durango area. Its artisanal distillation pays tribute to the ancient craftsmanship of mezcal production, giving it an inimitable profile. The mineral wealth of the land and the birth of natural springs give a peculiar strength and complexity to its notes.

TASTING

View: Bright crystalline with silver sparkles.

Nose:

Citrus and herbal aromas. Notes of green olive, cooked agave and cloves.  

Mouth:

On the palate, it releases the flavor of the aromatic body, adding light doses of wood, chocolate and fruity notes. Peanut, brown sugar and honey.

The process of making Class Azul Mezcal Durango is a tribute to the ancient traditions of northern Mexico and artisanal patience. Being a mezcal (and not a tequila), its production method differs noticeably from the blue agave distillates from Jalisco. class="ng-star-inserted">

Cenizo Agave (Agave durangensis) is used exclusively, a species that grows wild in the extreme conditions and mineral wealth of the semi-arid Sierra of Durango. This plant needs between 12 and 15 years to reach its optimal point of maturation before the jimadores cut its leaves to extract the heart or pineapple.

Unlike the industrial or masonry oven methods typical of tequila, agave cenizo is traditionally cooked in underground conical ovens. Firewood and volcanic stones are used to warm hearts for several days. This slow cooking process is directly responsible for giving the liquid its characteristic smoky notes, as well as sweet nuances of piloncillo and honey.

After cooking, the agave pineapples are extracted and subjected to a grinding process to crush the fibers and release all the concentrated juices and sugars necessary for the next phase.

The resulting must is transferred to stone tanks, where it is left to ferment using traditional methods that allow the sugars to slowly transform into alcohol, developing great aromatic and fruity complexity.

The fermented liquid is subjected to double distillation using a traditional copper alembic with wooden capital (affectionately called "The Old Man") _ngcontent-ng-c3518082845="" _nghost-ng-c3457631168="" class="ng-star-inserted">This combination of copper and wood in the distillation seeks to balance the herbal, citrus and spicy notes without losing the mineral power characteristic of the Durango terroir.

No Clase Azul Durango bottle is complete without its artistic creation process, which takes days of manual work:

• The ceramic bottle: It is inspired by black clay pottery, hand-sculpted by artisans from local communities. Its dark texture evokes the land of the region.

• The Wixárika plug: The upper piece is decorated by hand by artists of the Huichol culture (Wixárika), who adhere tiny colored beads (chaquiras) to to one on beeswax and resin, forming intricate sacred geometric patterns. class="ng-star-inserted">

View:

Clear,crystalline and very bright, adorned with subtle and elegant silver sparkles that denote its purity and its young mezcal nature.

Nose:

High, complex and enveloping without being aggressive. Marked aromas of citrus and fresh herbal notes, accompanied by unique nuances of green olive, cooked agave and cloves. A noble and clean smoky background, complemented by subtle hints of wet earth and fine wood.

Mouth:

Medium to full body, with asilky, velvety texture that glides smoothly. On the palate it displays a great wealth of sweet and spicy nuances, highlighting notes of peanuts, brown sugar or piloncillo, honey, cocoa/bitter chocolate and hints of sweet fruit. Long, dry, perfectly balanced and persistent. Leaves a pleasant spicy sensation in the throat along with mineral memories very characteristic of the Sierra de Durango.

The unique profile of Classe Azul Mezcal Durango —characterized by its citrus, herbal notes, a noble smokiness and sweet honey nuances, peanut and chocolate—allows you to create exceptional gastronomic experiences. Its complexity requires pairings that balance its minerality and subtle power:

• Fish and seafood such as salmon, tuna, lobster, shrimp, scallops or squid. Sushi and light Ceviches.
• Hard and mature cheeses such as Parmesan, Pecorino or Grana Padano.
• Appetizers such as toast with avocado and olive oil.
• Desserts and chocolates