Guerrero Azul Class 70cl. Case

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 production process of Classe Azul Mezcal Guerrero stands out for combining the ancient tradition of the mezcal masters with absolute respect for an extremely unique raw material from the mountains of Guerrero.

It is made 100% with Agave Papalote (Agave cupreata), a species of wild and endemic agave that grows freely on the abrupt and steep slopes of the Sierra de Guerrero. Due to the rugged conditions of its natural habitat and the climate of the region, the plant requires a long period of development of between 12 and 14 years before reaching the exact point of maturity for manual harvest.

Unlike the steam methods used in other states, Papalote agave piñas undergo traditional cooking in underground conical ovens. A bed of firewood and volcanic stone is used for several days. This slow and direct cooking process infuses the pineapples with a noble and deep smoke, giving the mezcal its characteristic smoky complexity.

Once cooking is finished, the smoked pineapples are extracted and thoroughly crushed to separate the woody fibers from the bagasse and completely release the dense, sugary juices that will make up the must.

The juice and fibers are transferred to traditional fermentation tanks or pools. This process is carried out naturally, allowing the yeasts in the environment to interact with the sugars to develop the complex aromatic, herbaceous and fruity structure typical of the Guerrero terroir.

The fermented liquid undergoes a rigorous double distillation process in traditional copper stills. The Master Distiller supervises each phase to purify the alcohol, eliminate impurities and ensure that the final result maintains a balanced body, a silky texture and a perfect harmony between the depth of smoke and botanical freshness.

View:

Completely clean, crystalline and bright liquid. It presents subtle silver flashes accompanied by light straw reflections, evidencing its purity and its nature as a young mezcal.

Nose:

High intensity, enveloping and of great aromatic richness. The aromas of grapefruit zest, fresh rosemary and green wood nuances immediately stand out. A subtle background of peanut oil, delicate floral accents and an elegant layer of noble smoke that provides depth without saturating the senses.

Mouth:

The organoleptic profile of Classe Azul Mezcal Guerrero—characterized by its elegant noble smokiness, its unctuous texture and marked notes of rosemary, grapefruit zest, fine wood and dark chocolate—requires gastronomic accompaniments with structure, herbal notes and nuances intense that harmonize with the complexity of the Agave Papalote.

• Grilled Fish and Seafood: Grilled octopus, seared tuna loin or grilled salmon cuts, ideally accompanied with a touch of olive oil and fresh herbs.
• White Meats and Small Game: Poultry such as duck or grain chicken with sweet and sour sauces, red fruit reductions or dressed with rosemary fresh.
• Cured and Mature Cheeses: Cured sheep or goat cheeses, old Manchego or long-ripened Parmesan.
• Dark Chocolate and Citrus Notes: Chocolates with a high percentage of cocoa (70% or more), dark chocolate truffles or light desserts that combine cocoa with subtle notes of grapefruit or citrus zest.