Mezcal Clase Azul made from Cenizo Agave, grows wild in the State of Durango where the extreme climate, the rich minerals of its soil, and the source of natural springs in the area, give particular force and complexity to its notes, making it an entirely different mezcal than what is produced in the rest of Mexico.
Since 1994, "Mezcal" was recognized as a Mexican Appellation of Origin, that means, it can be produced only in the following states:
The Cenizo agave from Durango takes between twelve and fifteen years for the plant to mature before it blooms and can be harvested to produce mezcal.
Its flavor profile, obtained through a traditional palenque (“production house”) distillery process, passed down from generation to generation for hundreds of years, demands the slow, underground roasting of the agave hearts. This method produces certain chemical reactions when sugars and proteins are combined, resulting in sweet notes of peanut, brown sugar, and honey. On the other hand, the firewood and volcanic rock used to roast the hearts, generate enough heat to give it a smoky quality with notes of ash, wood, and chocolate.
After several days, the roasted agaves are extracted from the ground and
subsequently mashed by hand using only an axe.
The mash is then fermented on stone piles covered with red oak using clean water
from the region’s abundant natural springs. Over several days, the naturally
occurring yeast in the atmosphere intervenes to enrich the flavor of the mezcal
adding notes of ripened fruit.
At last, the honies are extracted from the heart of the agave through a double distillation process, using an alembic copper still with a wooden capital, also known as El Viejo (“the old man”).
Category: 100% agave Cenizo.
Type: Joven (in Mezcal, means un-aged).
Region: Durango, México.
Artisanal Production: Traditional Palenque (“production house”) distillery process.
Cooking: Slow underground roasting of the agave hearts (around 3 days), using firewood and volcanic rock to roast the hearts to generate enough heat to give it a smoky quality.
Milling: Artisanal milling made by hand using only an axe.
Fermentation: Using stone piles covered with red oak.
Water: Clean water from the region’s abundant natural springs.
Distillation: Double distillation process, using an alembic copper still with a wooden capital, also known as El Viejo (“the old man”).
Decanter: Ultra-fine ceramic (in high temperature).
Cap: Made with chaquira by people from Huichol culture.
The lovely black, matte decanter in which Mezcal Clase Azul is presented, is hand-carved by artisans from a small community of Mazahua natives, named Santa Maria Canchesda, in the state of Mexico.
The design of the bottle is inspired by black clay pottery, one of the most representative styles of Mexican folk art, whose detailed process enriches the beauty and quality of each piece.
In addition, its unique and colorful top is hand-crafted by artisans belonging to the Wixarika or Huichol culture. Each piece that a Huichol artisan creates, using beeswax, resin, a needle, and individually placed beads, in a special way represents their roots and their traditions that trace back to ancient times. In this instance, combining images that together reference the origins of mezcal.
Finally, each piece bears with pride a medallion with an imprinted agave on its forefront, the signature trademark of the Clase Azul family.
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