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Mezcal Clase Azul Durango
Mezcal Clase Azul Durango is backordered and will ship as soon as it is back in stock.
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Mezcal Clase Azul Durango is backordered and will ship as soon as it is back in stock.
Tequila house
Clase Azul
Jalisco, Mexico · since 1997
Clase Azul was founded in 1997 in Guadalajara, Jalisco, by Arturo Lomeli, aiming to share Mexican culture through a luxury spirit. Its iconic ceramic decanters, hand-painted by Mexican artisans, became the brand's signature; the name comes from the blue of the agave and the paint of the first Reposado decanter.
- Founded
- 1997
- Region
- Jalisco, Mexico
Key facts
- Founded in 1997 in Guadalajara
- First Clase Azul Reposado released in 2000
- Hand-painted ceramic decanters
- Present in more than 50 countries
Tech sheet
- Producer
- Clase Azul
- Region
- Durango
- Country
- Alcohol
- 40%
- Bottle
- 700 ml
Region
Durango
Where the distillery or house that makes this spirit is located. Origin matters: climate, water and local traditions shape the style. Tequila may only be produced in Jalisco and in designated municipalities of Guanajuato, Michoacán, Nayarit and Tamaulipas.
Country
Mexico
Country of origin of this spirit.
Age
years
Time in wood as stated by the producer. Rules vary by category and country: with some solera-aged rums, for example, the number may describe the blend rather than its youngest component. Once bottled, the spirit does not age.
Cask
The cask the spirit matured in gives colour, aroma and texture. Many houses use casks that previously held another drink:
A finish is a final period of maturation in a second cask.
Style & still
Base
The raw material that is fermented and distilled.
Alcohol
40%
% ABV is alcohol by volume. In the European Union the legal minimum is 40% for whiskey and 37.5% for gin, rum and vodka. Cask strength means bottled at the cask's natural strength, without dilution. A few drops of water can open up the aromas.
Bottle
700 ml
A 700 ml bottle gives about 17 measures of 4 cl. Once opened, store it upright, tightly closed and away from light and heat: spirits keep well for months but slowly lose aroma once the bottle is half empty.
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Tasting notes
Tasting notes describe what is in the glass: appearance (colour), nose (aromas) and palate (flavour, texture and finish). They are a guide, not a rule — everyone perceives aromas differently.
To taste, use a tulip-shaped tasting glass and a small measure; bring your nose in slowly and, if you like, add a few drops of water to open up the aromas.
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Reviews & awards
Critic scores and medals from international competitions. Scores usually use a 100-point scale; medal levels (gold, silver, bronze, double gold…) follow each competition’s own rules.
Each distinction refers to a specific edition and year. We always state the source.
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How to serve
Suggestions to get the most from this spirit: neat, with a few drops of water, on ice or in a cocktail, and the best glass for each.
These are suggestions, not rules: the best serve is the one you enjoy most.
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Styles
A quick guide to the main styles in this category — how they are made and what they taste like — to compare this bottle with others and pick your next one.
Tap a style to see the bottles available.
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Cocktails
Classic recipes that work well with this spirit, with ingredients and steps.
Measures are indicative; please drink responsibly.
How to serve
Mezcal Negroni
Cocktails
Mezcal, sweet vermouth, red bitter
Equal parts, stirred over ice; orange twist.
Mezcal Margarita
Cocktails
Mezcal, orange liqueur, lime juice
Shake with ice; chilli-salt rim.
The world of mezcal
Mezcal can be made from many agave species; the hearts (piñas) are traditionally roasted in earth pits, giving the smoke.
- AgaveEspadín is the most used species.
- Earth pitSlow roasting: smoky notes.
- Neat, slowlyTraditionally sipped neat.
Not sure? Ask our AI Sommelier NEW
Pairings, alternatives and advice in seconds
Description
Clase Azul Mezcal Durango is a sublime experience for the senses. Mezcal Clase Azul Durango is made from cenizo agave, which grows wild in the state of Durango. The mineral richness of its land and the natural springs in the area give its notes a peculiar strength and complexity, making it a mezcal quite unlike those made in the rest of Mexico. Its unique, colourful stopper is handmade by artisans from the Wixárika or Huichol culture, using beeswax, resin, a needle and beads placed one by one, representing their customs and roots.
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