Clase Azul embraces tradition and luxury in its new brand

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The root, through symbolism and practicality, through the farming manuals of local cultures, has always been the beginning of it all. If the roots are good, then the tree, the bush, the flower will grow. If not, then no. The roots begin in life and are almost always, in indigenous cultures, symbols of stability and heritage. Having roots in society means that a person is firmly entrenched. Having roots somewhere usually means that there are blood relatives living in that area. In religious and cultural symbolism, the roots convey a sense of stability and legacy.

Roots absorb water and minerals, anchor plants to the ground, and store food. But in Mexico, the rootstock of two cousin plants, Maguey and Agave, allowed to flourish a new dimension of luxury and heritage for Mexican culture. Maguey is actually a member of the agave family – a cousin to the blue Tequila cactus.

blue layer It is the first high-end Mexican brand to bring this spirit, born of deep Mexican roots, to the many who may have tried tequila and mezcal in somewhat unforgettable circumstances. There are many who drank tequila in high school to the 1958 Tequila song from The Champs, or Tequila Sunrise by the Eagles.

But now it is important blue layer It is to change the stereotype, by creating a greater luster for this rooted spirit, through a better organic slow-process dimension that not only has a purer taste, but creates a spirit of deeper taste for culture and tradition for agave spirits.

Susan Kim – Artisan Decanter of Classic Azul Anego Tequila

Clase Azul was founded by CEO Arturo Lomeli, later joined by childhood friend, President Juan Sanchez to build the brand, whose mission and vision was to “share the historical, cultural and luxurious aspects of Mexico with the world”.

Blue – Class Mezcal Guerrero Hand Painted Bottle Top

To these ends, Clase Azul uses the purest ingredients and is now known for its slow processing, resulting in flavor profiles for both Tequila and Mezcal. In addition, it is the unforgettable handmade cooking utensils made by Mexican artisans. Clase Azul spirits are Clase Azul Plata, Clase Azul Reposado, Clase Azul Añejo, Clase Azul Ultra Añejo, and two Mezcals: Clase Azul Mezcal Durango and Clase Azul Mezcal Guerrero, each with a specific flavor profile and identity, just launched in April 1, 2021 in the United States and Mexico.

In addition, Clase Azul now offers a new culinary experience called A Taste Of Culture at Shoppes at Palmilla in Cabo San Lucas. Each participant experiences the history and mystery of Tequilas and Mezcals through exceptional three-course local cuisine prepared by Master Chef Gilberto Covarrobios. The inspiration for this experience is to learn more about the roots of the famous Mexican plant, the agave and all the types of Tequilas and Mezcals it produces.

Chaquira- Huichol Natve American Decorating Top of the Bottle for Clase Azul Mezcal Bottle

Clase Azul Tequilas grew up in the small Mexican town of Santa Maria Canchida. The local craftsmen who make each decanter dedicate their time and heart to carving and hand painting each piece. Clase Azul Tequila is created using 100% Organic Tequilana Weber Blue Agaves – the only agave of over 200 species – that produces tequila.

Once harvested, the agave is cooked in old brick ovens for 72 hours. Once cooked, the pine nuts or roots are crushed to extract the juices which are then mixed with a special yeast. The fermentation process takes place and, finally, the alcohol is distilled twice to ensure the highest quality spirit. The premium quality Tequila line is produced in one of the highest points of Los Altos, or highlands – in the town of Jesus Maria, in the Jalisco region – resulting in a very unique appearance of flavour.

With Clase Azul Mezcal Durango, the process incorporates the traditional Palenque production process.

Celebrating its 15th anniversary, Clase Azul Spirits tells a story that includes four products unique in the world, all bearing a Mexican label: Amber, Olinala, Talavera and Tequila.

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For this type of Mezcal, Cenizo Agave is used. From Durango it takes between 12 and 15 years to mature before flowering, and the roots can be harvested to produce Mezcal spirit. Slow underground roasting of agave root hearts using firewood and volcanic rock, generating enough heat to give Mezcal a smoky quality. It produces ingredients from peanuts, brown sugar, honey, ash, wood and chocolate. Next comes handcrafted artisanal grinding using only an axe. Next, fermentation is done using stone piles covered with red oaks that add the leaves of the ripe fruit. Finally, there is the double distillation process, using an elliptic copper distiller, also known as El Viejo (“old man”). For many, the result is called, “Elixir de los dioses” – the elixir of the gods.

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The other Clase Azul Mezcal is the Mezcal Guerrero. This is made from 100 percent Agave Papalote, also known as Agave cupreata, specific to the Guerrero region of Mexico. In the mountainous region of Guerrero, this aloe vera plant grows completely wild and naturally by means of seed propagation. Papalote Agave can take up to 15 years to fully mature and only the best agaves are cooked over several days in a pit oven using volcanic rocks and firewood from the Guamuchil tree, according to a statement from Clase Azul Spirits.

However, no matter how extraordinary Clase Azul’s identities may be, the designs on the pots are just as memorable. The pots containing this elixir are handcrafted, no two alike.

Mexican artisans and their artistic movement are at the forefront of Clase Azul culture, and through their charitable arm – Con Causa Azul . Foundation They support craft communities, too. Advantages include equipment for their studios, raw materials needed to produce their art, planning needed to display their art, and training to market their creations.

Clase Azul is sure that by supporting these artisans, and creating a taste of cultural experiences, they are helping to revive the colorful, true Mexican culture, however, the deeper Agave and Maguay root systems have a chance to thrive as well.

#ATasteOfCulture

www.claseazul.com