Mezcal Clase Azul is made from Cenizo Agave, which 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 México.
Its flavour 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 using firewood and volcanic rock.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. At last, the honies are extracted through a double distillation process, using an alembic copper still with a wooden capital, also known as El Viejo (“the old man”).
