From its rich ancestral history to unique tasting notes, mezcal is gaining popularity—and we’re here for it.
A fundamental drink of Mexican culture, mezcal has become increasingly mainstream in the States. Boasting smoky flavors and earthy undertones, the spirit has gained popularity for its rich cultural background, versatility and flexibility—it can be enjoyed at room temperature, on the rocks or in a variety of unique cocktails.
Classified as a distilled alcoholic beverage made from any type of agave plant, mezcal is the broad category that tequila, which is made exclusively from blue agave, falls under. And since it’s crafted from such a wide variety of agave species in a range of different places in Mexico, each mezcal offers different flavors that reflect the soil, conditions and region in which the agave was grown. Here’s why we’re reaching for a bottle this season–both for sipping and savoring with loved ones.
Clase Azul Mezcal Guerrero and Mexcal Durango are perfect examples of the diverse flavor profiles offered in mezcals from different regions. In the mountain ranges of the Mexican state of Guerrero, a very rare variety of agave, the Papalote Agave, grows in a coastal climate surrounded by green forests, giving this mezcal a fresh and woody flavor. In Northern Mexico, Cenizo Agave grows in the state of Durango, where mineral-rich soil and water from natural springs give it a distinctive and smoky character with complex flavor notes.
Since there are so many different mezcals, each with its own distinctive tasting notes and flavor profile, it’s beneficial to try a wide variety to find what kinds tickle your taste buds. If you’re looking for a unique party idea, break out Clase Azul Mezcal Guerrero and Durango, and host a tasting party. Plus, the artisanal decanters make for great centerpieces.
To elevate that tasting party, bring in some food to pair. Much like whisky and wine, different mezcals pair well with different dishes that bring out their flavors. For Clase Azul Mezcal Guerrero, semi-fatty fish and shellfish (shrimp, snapper, mahi mahi or scallops) cooked with butter and lemon are a delectable match to its fresh flavor and bring out the mezcal’s citrusy notes. To pair it with a dessert, try white chocolate with tamarind jam or salted peanuts.
On the other hand, Clase Azul Mezcal Durango pairs well with melba bread topped with avocado and aged cheeses like Parmesan or Pecorino Romano to bring out the spirit’s deep flavors. It’s all about having fun and exploring the tasting notes through pairings.
One of the things that makes mezcal so special and unique is the cultural ties and traditions behind the makings and flavors of the spirit. Nine regions of Mexico are home to and guardians of the rich ancestral tradition of mezcal—Durango, Guerrero, Guanajuato, Michoacán, Oaxaca, Puebla, San Luis Potosí, Tamaulipas and Zacatecas.
Clase Azul Mezcal Guerrero was inspired by the region’s landscapes, gastronomy, art and heritage—but also by the strength and leadership of the women from Guerrero. As a tribute to the ancestral wisdom, tender nature and warrior spirit of the Mexican woman, the green decanter represents jade, a precious stone of extreme value to their ancestral cultures as well as a symbol of eternity. The hummingbird featured on the cap represents the fabled messenger of the Gods, reaffirming the creature’s mystical and celestial connection to this Mexican region.
Clase Azul Mezcal Durango’s matte black decanter represents the raw beauty of the region’s black clay. Hand-carved by artisans from a small community of the Mazahua people, the piece also features a colorful cap crafted by artisans from the Wixárika culture.
From its rich history to its variety of flavors, mezcal is far more than just a cocktail ingredient (although it does make for a great drink)—it’s an opportunity to experience subsets of Mexican culture through its regional tasting notes, historical context and, in the case of Clase Azul, its artisanal decanters.
Learn more about Clase Azul Mezcal: claseazul.com