Draped in regional history, Clase Azul Mezcal San Luis Potosi brings the unique flavors of green agave to Dallas.
Clase Azul Mexico debuted its new mezcal in Dallas at Catbird inside the Thompson Hotel.
From the distinctive flavors to the exquisitely detailed decanters and hand-crafted caps, each of Clase Azul Mexico’s mezcals tells a remarkable story of the region where it’s crafted. The brand’s newest icon pays tribute to San Luis Potosí, a naturally beautiful and culturally rich state in Mexico’s Central Plateau.
Made in Estación Ipiña—a small community where approximately one-fifth of the population is involved in the mezcal-making process—Clase Azul Mezcal San Luis Potosí gets its full-bodied profile from a time-honored regional process, which involves steam cooking agave in vaulted stone ovens, milling in a Chilean mill and double distillation in copper stills.
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Catbird's Nick Scherer (center) and guests sipped on Clase Azul Mezcal at the party.
The green agave used grows around 6,500 feet above sea level in San Luis Potosí’s desert-like slopes, lending itself to a final product that features aromatic notes of caramel, green chile, sweet fruit, freshly cut grass and wildflowers, as well as hints of lime zest and clove, with a mineral and spiced aftertaste.
Along with getting the first taste of Clase Azul Mezcal San Luis Potosi, guests also enjoyed the brand’s two existing mezcals: Clase Azul Mezcal Durango and Clase Azul Mezcal Guerrero.
The decanter’s red color pays homage to the Huachichil people, desert nomads of San Luis Potosí who were known to adorn themselves with red dye to emulate the plumage of the finch, a guardian to their tribe. The carvings at the base represent the region’s mountains and plains that these indigenous people called home. Handmade by Mexican artisans, the cap features intricate designs of colored yarn that show the red finch in flight under a starry sky.
Clase Azul Mexico Luxury Account Manager Meredith Whittier led a guided mezcal tasting for guests of the event.
To celebrate the arrival of Clase Azul Mezcal San Luis Potosi in Dallas, lucky guests got a first taste at Catbird inside the Thompson Hotel Dallas—one of the select hotspots in town offering the exquisite new mezcal. In addition to enjoying Clase Azul Mezcal San Luis Potosi for the first time, invitees sipped on the brand's two previously released mezcals: Clase Azul Mezcal Durango and Clase Azul Mezcal Guerrero.
Guests enjoyed pork belly al pastor tostadas and passion fruit bonbons (left) and BBQ beets with hibiscus gel (right).
Other party highlights included a guided tasting by Meredith Whittier, Clase Azul Mexico’s luxury account manager and sumptuous food pairings like BBQ beets with hibiscus gel and pistachio honeycomb; guajillo shrimp tacos in heirloom blue corn tortillas, tomatillo pico and avocado mousse; and pork belly al pastor tostadas with smoked pineapple and cilantro, accompanied by passion fruit bonbons.
Learn more about Clase Azul Mexico’s newest mezcal at claseazul.com.
Photography by: Courtesy of Samantha Marie Photography