Class Azul’s newest mazal has arrived. Genith adventure media
This week, luxury Spirits Brand Blue Class unveiled its latest expression, Mezcal San Luis Potosí. Ultra-Primium Mezcal Joven Clase is the eighth decanter to be included in Azul’s signature portfolio, called “icon”.
San Louis Potocy is the third Mezcal in the permanent icon collection, and so on two previous repetitions (Mezcal Duango, launched in 2016, is launched by Mezcal Guerrerero in 2021), it continues the tradition of Clase Azul, which reflects a different state from the nine sects of Azul, which reflects a different state, which refers to mex (DOS) has a separate state. Michoacain, Tamulipus, Guanajuato and Zaiktecus).
“We prefer for areas that are not well known outside Mexico,” Viridiana Tinoco, the master distiller in Azul, tells the Observer. “Most people know Oxaca as a mazal distillate, but we want to show different prosperity and expressions of different regions.”
The field plays an important role. Genith adventure media
This is why, till date, Tinoco has chosen only to release young mazals to maintain the nuances of different eggs and their growing areas. “This is completely different from the Tequila,” Tinoco says, emphasizing that only Weber Azul (or Blue Weber) can be used to produce a tequila, opposite to more than 30 regulated agave farming for the mazal. Even though the brand can process Tequila in different ways, eventually, “there is not enough difference in taste because it is the same plant, the same area, the same height.”
The Senejo Agnav, used for Durango, provides a specific smokey character from the mineral-rich soil and natural springs of the northern Mexico state, while Gurro’s rare Parvalat Agave has revealed the combinations of coastal and green forest fragrances affected by the state’s juicepastes between Mexico’s Pacific CEing and Sierrera Madrin. The vegetarian of Agnav Salmiana San Louis Potosi is responsible for the Hare Chilli profile. “It is like grapes with alcohol – all expressions that you have different grapes and everyone [type of] Expresses soil [itself] Separately, “Tinoco explains.
This is a unique expression.
Green Agev, Salmiana, which is used for the latest release, is native to San Louis Potocy’s semi-registration slopes and plains, and grows 6,500 feet above sea level. It is distilled in Estasione Ipina, where 20 percent of the about 250 residents are included in the mazal industry, using generations in 200 years.
“This is a special production because the fragrance is completely different,” Tinoco says, mixing the cooked agave and caramel with Hare Chilli, describing that she used to sniff on her first visit to the region three years ago, when initially starts the next painted state for her mazal.
Mezcal San Luis Potosí is different from two current mezcals in portfolio; It employs a regional-specific technique of use Honey water-Translating into the water of Hhani, it is rainwater that is settled at the top of the agave-as a yeast for the pre-kinnavan. Mezcal-making process involves steam for cooking agev in the Valted Stone Oven during the process of making, then a Chile mill involves crushing and mckers of pineas, resulting in a full-cozle. Tinoco decided to double disturbed and then mixed the final product for a complex distillete, as a combination of unique properties extracted from different images has emphasized opposite sweet and vegetarian notes on both nose and palate.
Bottles themselves work for art. Genith adventure media
Not only the Teroir (natural environment) plays an important role for all class Azul tablets, but also, according to Tinoco, also likes the “culture, traditions, uniqueness and history” of the chosen field. This commitment extends to local residents. For example, Mezcal San Luis Potosy with its red decorator pays tribute to the nomadic Huachichil community of the region; In the Nahutal language of Aztec, Huicichill translates into “Heads Painted Red”.
“We selected the Hachichil culture because they are very spiritual,” shares Tinoco, including their beliefs that animals and plants have souls. The red finch is his parent bird, and thus the stars, mountains and green agave along with decorator -a wide yarn bottle top (each of which takes two to three hours in the craft) is a major feature. Class Azul proudly demonstrated the importance of this craft during the launch installation of the mazal in his Polynco Casa in Mexico City, one of the local Vikasrika artisans of which took careful action to immerse the brush in bees, then carefully arranged symbols with 13 different colors.
Making bottles is an incredibly elaborate and intensive process. Genith adventure media
In the past, Class Azul honored Majhuua by appointing local artisans and to handle the design on Durango’s Black Clay Deccent and to arrange beads on the decanter top. Gurroe decorator’s Z Green Hue Mexican is inspired by a precious stone important to the ancestral cultures, and is pronounced with a symbol of femininity, such as a hand with one hand paint Hummingbird and a wide flower representing the fifth sun, which pays homage to the strong leadership of women in Gurro.
As the popularity of the mazal increases globally (it is estimated to increase between CAGR 2024 and 2032), Tinoco feels a responsibility, both individually and as a brand, towards the sustainable development of the industry. This is the reason why Class Azul is now planting its own Agave in Durango, Gurro and San Luis Potosi areas, which have already been harvested.
Despite MezCal’s abundance demand, Tinoco and Clase are committed to more quality than Azul volume. “We are not going to produce more than what we can do with raw materials. The number [we produce] “The production we can produce by respecting quality, field and agave,” says Tinoco.
