The root has always been the beginning of everything through symbolism and practicality, through the agricultural manuals of the indigenous cultures. If the roots are good, the tree, the bush, the flower will grow. If not, then don’t. The roots begin life and are almost always symbols of stability and heritage in local cultures. To be rooted in a community means that the person is firmly anchored. Being rooted in one place usually means that there are blood relatives living in that area. In religious and cultural symbolism, roots convey a sense of stability and legacy.
Roots absorb water and minerals, anchor plants in the soil and store food. But in Mexico, the root of two cousin plants, maguey and agave, has allowed both a new luxury and a legacy dimension to flourish in Mexican culture. The maguey is actually a member of the agave family – a cousin of the blue tequila agave.
Blue class is the first high-end Mexican brand to bring this spirit, born from deep Mexican root systems, to the many who have experienced tequila and mezcal under unmemorable circumstances. There are many who drank tequila in high school to the tune of 1958 Tequila by The Champs or Tequila Sunrise by the Eagles.
But now is the mission of Blue class is to change the stereotype by making that rooted spirit create greater shine through a better, organic, slower processing dimension that not only has a purified taste but also creates a deeper taste of the agave spirit culture and tradition.
Susan Kime – Artisanal Carafe by Clase Azul Anejo Tequila
Clase Azul was founded by CEO Arturo Lomeli, later joined by a childhood friend, President Juan Sanchez, to build the brand whose mission and vision was and is to “share the historic, sophisticated and luxurious aspects of Mexico with the world “.
Blue Class Mezcal Guerrero hand painted bottle stopper
To this end, Clase Azul uses the purest ingredients and is now known for its slow process that creates flavor profiles of every tequila and mezcal. In addition, the memorable handcrafted decanters are made by Mexican artisans. The Class Azul Spirits are Class Azul Plata, Class Azul Reposado, Class Azul Añejo, Class Azul Ultra Añejo and two Mezcals: Class Azul Mezcal Durango and Class Azul Mezcal Guerrero, each with a specific taste profile and its own identity. Launched April 2021 in the US and Mexico.
Additionally, Clase Azul is now offering a new dining experience called A Taste Of Culture in the Shoppes at Palmilla in Cabo San Lucas. Each participant experiences the history and mystery of tequilas and mezcals with a three-course extraordinary, local cuisine created by master chef Gilberto Covarrubios. The inspiration of this experience lies in learning more about the roots of the iconic Mexican plant, the agave and all of the tequilas and mezcals it produces.
Chaquira- Huichol Native American, who crimps the bottle cap for the Clase Azul Mezcal bottle
The Clase Azul Tequilas has its origins in the small Mexican town of Santa Maria Canchesda. The local artisans who handcraft each decanter devote their time and hearts to sculpting and hand-painting each piece. Clase Azul Tequila is made from 100% organic Tequilana Weber Blue Agaves – the only agave of over 200 varieties that tequila produces.
After harvest, the agaves are cooked in old brick ovens for 72 hours. After cooking, the pinas or roots are crushed to extract the juices, which are then mixed with a special proprietary yeast. The fermentation process takes place and finally the alcohol is distilled twice to ensure the highest quality of the spirit. The ultra-premium line of tequila is made at one of the highest points in Los Altos or the highlands – in the town of Jesus Maria in the Jalisco region – resulting in a very unique flavor profile.
At Clase Azul Mezcal Durango, the process includes the traditional Palenque production process.
This video honors the 15th anniversary, Clase Azul Spirits tells a story that encompasses four unique products in the world, all with Mexican names: Amber, Olinala, Talavera and Tequila.
The Cenizo Agave is used for this type of mezcal. It’s from Durango, which takes between 12-15 years to mature before blooming, and the roots can be harvested to make the mezcal spirit. Slowly roasting the agave root hearts underground with firewood and volcanic rock will cook this and generate enough heat to give the mezcal a smoky quality. It produces notes of peanut, brown sugar, honey, ash, wood, and chocolate. Next comes the artisanal milling, which is done by hand using just an ax. Then fermentation is created with heaps of stones covered with red oak adding ripe fruit notes. Finally, there is a double distillation process that uses a copper still, also known as El Viejo (“the old man”). For many, the result is called “El elixir de los dioses” – the elixir of the gods.
The other class of Azul Mezcal is Mezcal Guerrero. This is made from 100 percent agave papalote, also known as agave cupreata, which is specific to the Guerrero region of Mexico. In the mountain region of Guerrero, this agave plant grows wild and naturally through seed reproduction. The Papalote agave can take up to 15 years to fully mature and only the best agaves are cooked in a pit oven with volcanic rock and firewood from the guamuchil tree for several days, according to a statement by Clase Azul Spirits.
But as extraordinary as the identities of the Clase Azul spirit may be, the designs of the carafes are just as memorable. Decanters that contain this elixir are handcrafted without two.
Mexican craftsmen and their artistic movement are at the forefront of the Clase Azul culture and also support craft communities through their charitable arm – the Fundación Con Causa Azul. The advantages include the equipment of your studios, raw materials for the production of your art, the necessary planning for the exhibition of your art and training in the marketing of your creations.
Clase Azul believes that by helping these artisans and creating A Taste Of Culture experiences, they are helping to enliven the artisanal, colorful real Mexican culture, and with that, the deeper root systems of the agave and Maguay have a chance to to thrive.
Susan Kime – Blue Mezcal Durango Class. Hand-trimmed top.
Susan Kime |
Blue class Mezcal, Guerrero