Clase Azul Mezcal Durango
by
Clase Azul
Clase Azul Mezcal Durango
Cenizo Agave
Character, distinction, and beauty in one piece. Clase Azul Mezcal Durango is made from Cenizo Agave, an agave varietal that grows wild in the state of Durango in Northern Mexico.
The combination of mineral-rich soil and water from natural springs give it a distinctive and smoky character with complex flavor notes.
The distillation process faithfully follows artisanal methods to create a unique profile and pays tribute to the ancient mezcal tradition.
Tasting Notes
COLOR: Bright crystalline with silver sparkles
BODY: Medium
AROMA: Citrus and herbal, green olive, cooked agave, and cloves.
FLAVOR: peanut, brown sugar, honey, wood, chocolate, and notes of ripe fruit.
Pairing
Fatty fish and shellfish (scallops, lobster, shrimp, octopus, salmon, tuna, and mahi mahi) cooked with sweet and sour sauces (tamarind and mango).
Melba bread with avocado and aged cheeses (granapadano, parmesan, or pecorinoromano).
Ruby or white chocolate with salted nuts, mango, or citrus jam.
Decanter
The raw beauty of black clay inspires its dark and textured decanter.
The design on this special piece is carved by hand by artisans from a small community of the Mazahua people. Artisans from the Wixárika culture are the creators of its unique and colorful cap.
Clase Azul Mezcal Durango
Cenizo Agave
Character, distinction, and beauty in one piece. Clase Azul Mezcal Durango is made from Cenizo Agave, an agave varietal that grows wild in the state of Durango in Northern Mexico.
The combination of mineral-rich soil and water from natural springs give it a distinctive and smoky character with complex flavor notes.
The distillation process faithfully follows artisanal methods to create a unique profile and pays tribute to the ancient mezcal tradition.
Tasting Notes
COLOR: Bright crystalline with silver sparkles
BODY: Medium
AROMA: Citrus and herbal, green olive, cooked agave, and cloves.
FLAVOR: peanut, brown sugar, honey, wood, chocolate, and notes of ripe fruit.
Pairing
Fatty fish and shellfish (scallops, lobster, shrimp, octopus, salmon, tuna, and mahi mahi) cooked with sweet and sour sauces (tamarind and mango).
Melba bread with avocado and aged cheeses (granapadano, parmesan, or pecorinoromano).
Ruby or white chocolate with salted nuts, mango, or citrus jam.
Decanter
The raw beauty of black clay inspires its dark and textured decanter.
The design on this special piece is carved by hand by artisans from a small community of the Mazahua people. Artisans from the Wixárika culture are the creators of its unique and colorful cap.