MezcalVerse/Clase Azul Durango 750 ml
Clase Azul Durango 750 ml
$500.99
Only 1 bottle left
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About this bottle
Clase Azul Mezcal Durango trades the brand's signature blue agave for wild cenizo, a variety endemic to the semi-arid highlands of Durango that needs more than a decade to mature. The payoff is an artisanal mezcal that reads herbal rather than heavy: cooked agave and tejocote fruit on the nose with wisps of smoke and fresh rosemary, then lemon peel and charred agave carrying a long, softly spiced finish. Each matte decanter is finished by hand with a cap of individually placed colored beads, so no two are alike, and the spirit inside is certified non-GMO and kosher. Sip it neat and unhurried — this is a mezcal for conversation, not for cocktails.
How to drink Clase Azul Mezcal Durango
Sip it neat and unhurried; this is a mezcal built for conversation, not for cocktails.
Tasting notes
Nosecooked agave, tejocote fruit, smoke, rosemary
Palatelemon peel, charred agave
Finishlong, softly spiced
Specs
MezcalMash bill: Cenizo agave · Unaged · Durango, Mexico
Shipping & delivery
Shipping $20 flat to 44 states + DC + PR — whether it's 1 bottle or 12. We can't ship to Arkansas, Michigan, Mississippi, or Montana.
Alaska and Utah: some ZIP codes only.
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Delivery Adult signature required (21+) at the door.
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Questions about this bottle
What's the traditional way to drink Clase Azul Durango?
Mezcal is typically sipped neat from a small clay or glass copita, often alongside orange slices and sal de gusano (worm salt) to play off the smoke. It's shelf-stable once opened and doesn't need refrigeration, just a tight cap and a spot out of direct light.
What agave is used in Clase Azul Mezcal Durango?
Wild cenizo agave, endemic to the semi-arid highlands of Durango, which needs more than a decade to mature and gives the mezcal an herbal rather than heavy character.
What should I know about Clase Azul?
Every Clase Azul decanter is finished by hand with a cap of individually placed colored beads, so no two bottles are exactly alike.
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