Class Azul San Luis Potosí 70cl. Case
The Classe Azul Mezcal San Luis Potosí is an authentic artisanal gem that pays tribute to the cultural richness, desert landscapes and ancient traditions of the Altiplano Potosí. Although often sought after within the universe of the brand's premium spirits, this is an exceptional young mezcal made with a unique perspective that prioritizes freshness, elegance and absolute respect for the desert terroir.
Its ceramic features a characteristic terracotta/coral hue, a visual tribute to the colors of the arid land and the traditional architecture of the region, sculpted and textured by hand by local artisans.
Crowned by a unique piece made by hand by artists of the Huichol culture, who carefully embed cotton yarn threads one by one on beeswax and resin, whose vibrant colors represent a dreamlike desert landscape flown over by red finches. Making the bottle caps for the Clase Azul family of mezcals (such as the Durango or San Luis Potosí editions) is a highly precise artisanal process that requires weeks or months of ancestral learning, turning each piece into a true miniature work of art.
Because the entire process is done completely by hand, no two plugs are exactly alike. Small nuances in the color combination, the placement of the beads and the symmetry of the fretwork are the hallmark of its artisanal authenticity, encapsulating the essence and soul of the Wixárika people in each bottle.
It is sold in its elegant protective case, enhancing its exclusivity as a collector's item and a high-end gift.
| SKU | TE260007 |
| Format | 70cl |
| Alcohol | 43.0% |
| Producer | Clase Azul |
| Country | Mexico |
In stock
Description
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.
Winemaking
The process of making Classe Azul Mezcal San Luis Potosí combines tradition artisanal distillation of mezcal with very careful techniques to preserve the freshness and mineral wealth of the Altiplano Potosino (specifically in the Estación Ipiña area, Ahualulco). ng-version="0.0.0-PLACEHOLDER" _nghost-ng-c3518082845="">
It is made exclusively with Agave Salmiana (also known like green agave), a native and emblematic species of the deserts of central Mexico. This plant grows on the slopes and valleys of the high plateau, enduring extreme temperatures and absorbing minerals from the clay and volcanic soils of the region.
Unlike the underground methods of other mezcals, the agave piñas are transported to traditional masonry (stone) ovens.
Once cooked, the large agave pineapples are thoroughly crushed. This process is carried out using a Chilean mill, which presses and squeezes the fibers precisely to release the dense, aromatic and sugar-rich juices necessary for the next phase without losing any botanical properties.
The must obtained from milling is transferred to fermentation tanks, where it is allowed to rest naturally.
The fermented liquid is subjected to double distillation in traditional copper stills.
Tasting notes
View:
Completely limpid, crystalline and brilliant liquid. It presents silver flashes and light platinum lights that show its purity as a young mezcal, without passing through a barrel, maintaining the visual integrity of its artisanal distillation
Nose:
Medium-high intensity, clean, direct and of great aromatic finesse, free of alcoholic aggressiveness. The aromas of fresh herbs (such as lemon verbena or green field notes) and a vegetal background characteristic of cooked agave immediately stand out. Subtle hints of lime zest, grapefruit and notes of crisp green apple. A marked mineral background, evoking the humid earth of the highlands, accompanied by a very delicate touch of sweet spices.
Mouth:
Its entry on the palate is silky, fluid and extremely balanced, coating the mouth with notable softness. Initial notes of soft caramel and agave honey are perceived, which provide a subtle and elegant sweetness. Nuances of dried fruits (young almonds) and a fresh vegetal profile are intertwined. Unlike mezcals from more mountainous or southern regions, its smoky profile is extremely discreet, allowing the minerality and botanical notes to shine. Medium to long lasting, clean and refreshing. It leaves a persistent and harmonious memory in the throat, where mineral notes predominate, a very fine spicy touch and a pleasant cleanliness that invites you to continue tasting it.
Food pairing
The organoleptic profile of the Classe Azul Mezcal San Luis Potosí—marked by its great freshness, pronounced herbal notes, mineral finesse, citrus touches and a low presence of smoke (thanks to its steam cooking)—demands a different gastronomic approach to the intense mezcals of southern Mexico.
This distillate requires pairings that respect its elegance, cleanse the palate and enhance its botanical lightness. Here are the best recommended options:
- White fish (such as sea bass, sea bream, or grouper), scallops, shrimp, and fresh oysters.
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Light ceviches, tiraditos with a touch of lemon and olive oil, or grilled seafood seasoned with fine herbs.
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Fresh goat cheese, artisanal cottage cheese, burrata, bufala mozzarella or a good quality panela cheese.
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Avocado, hearts of palm, cucumber, white asparagus or salads with citrus vinaigrettes (based on lime or grapefruit) and herbs such as cilantro or mint.
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Lemon tartlets, citrus sorbets (such as grapefruit or tangerine), fresh tropical fruits (mango or pineapple), or white chocolates with a touch of sea salt and citrus zest.
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