As an expert sommelier and brewer, I can confidently say that Clase Azul Mezcal does not have a worm in the bottle. The inclusion of a worm in Mezcal is actually a myth and is not a common practice in the production of high-quality Mezcal like Clase Azul.
To clarify, Mezcal and Tequila are two different spirits, although both are made from the agave plant. Mezcal is produced in various regions of Mexico, with Oaxaca being the most famous and traditional. Tequila, on the other hand, is produced specifically in the Tequila region of Mexico, primarily in the state of Jalisco.
The myth of the worm being added to Mezcal can be traced back to Oaxaca, where the practice of including a worm in a bottle of Mezcal originated. However, it is important to note that this is not a common practice and is not representative of all Mezcal brands.
The worm, known as “Gusano de Maguey,” actually grows in the roots of the Maguey or Agave plant. It is a type of caterpillar and is considered a delicacy in some regions of Mexico. However, the inclusion of the worm in Mezcal is purely a marketing gimmick and has no impact on the flavor or quality of the spirit.
Clase Azul Mezcal, being a premium and high-quality brand, focuses on the production of Mezcal without the addition of a worm. The emphasis is on the craftsmanship of the distillation process and the unique flavors derived from the agave plant itself.
In my personal experience, I have had the opportunity to taste various Mezcals, including Clase Azul Mezcal, and I can attest to the fact that the absence of a worm does not detract from the enjoyment or authenticity of the spirit. Mezcal is a complex and nuanced spirit, with flavors that can range from smoky and earthy to fruity and floral, depending on the production methods and the type of agave used.
Clase Azul Mezcal does not have a worm in the bottle, and this is not a reflection of its quality or authenticity. The inclusion of a worm in Mezcal is a myth and a marketing ploy that originated in Oaxaca, but it is not representative of all Mezcal brands. The focus should be on the craftsmanship, flavors, and unique characteristics of the Mezcal itself, rather than the presence or absence of a worm.