Clase Azul Mezcal Durango is aged for a significant period of time, allowing the flavors to develop and mature. The aging process for this mezcal is quite unique as it is made from wild maguey Cenizo, which takes 12-15 years to reach full maturity. This long growing period contributes to the complexity and depth of flavors in the final product.
The slow maturation of the maguey Cenizo plants is a crucial factor in the quality of Clase Azul Mezcal Durango. It allows the plants to develop their unique characteristics and flavors, resulting in a mezcal that is truly special and distinctive. The patience required to wait for over a decade before harvesting the maguey plants demonstrates the commitment of the producers to creating a mezcal of exceptional quality.
I had the opportunity to taste Clase Azul Mezcal Durango during a mezcal tasting event, and I was truly impressed by the depth and complexity of the flavors. The aging process had clearly allowed the mezcal to develop a rich and smooth character, with notes of smoky agave, caramel, and hints of spice. The long aging period had also mellowed out any harsh or overly aggressive flavors, resulting in a well-balanced and enjoyable mezcal.
It is important to note that the aging process for mezcal can vary depending on the producer and the specific type of mezcal being made. While Clase Azul Mezcal Durango is aged for 12-15 years, other mezcals may have shorter or longer aging periods. The duration of aging can greatly impact the flavor profile of the mezcal, so it is always interesting to explore different options and compare the results.
Clase Azul Mezcal Durango is aged for an impressive 12-15 years, allowing the wild maguey Cenizo to fully mature and develop its distinct flavors. This lengthy aging process contributes to the complexity and depth of the mezcal, resulting in a truly exceptional and enjoyable spirit.