Tequila Clase Azul
Saturday, January 30, 2010 at 3:15PM In a class of its own
Without worms to aerate, mix and enrich soil, we'd struggle to draw enough sustenance from the earth. When we learned how to make fire, we were able to cook food, stay warm and keep night-time predators at bay. The discovery of fossil fuels powered the Industrial Revolution, bringing us gas lighting, steam engines, electricity, modern transport and widespread improvements in living conditions. I wouldn't want to live without any of them. But when I take a tipple, I most certainly don't want a worm in it, for my drink to smell and taste like diesel or cause third degree burns to the back of my throat. Which is why I've never liked tequila.
Until last week when I visited Mexico and discovered Tequila Clase Azul. On Food Blogger Camp at Club Med Ixtapa Pacific (much more on that later - wonderful, but learned so much it's taking me a while to digest), we took a day trip to the neigbouring town of Zijuatanejo. After several of us expressed an interest in buying some quality liquor, our very personable local guide led us to a store with a wall full of tequilas and, thank goodness, an English speaking assistant. We issued the brief: sipping tequila, smooth and fruity in style. He picked out a strangely shaped ceramic bottle, white with hand-painted blue flowers. Butterscotch on the nose he said, soft red fruits on the palate. Sounded great to me so Clase Azul it was.
Back in chilly Scotland, I invited a friend over for a post-holiday catch up. After eating, we pushed our chairs back from the kitchen table, retreating to the warmth of the radiator. I retrieved the bottle (porcelain with a sterling silver emblem, I had since learned, and accounting for over 80% of the income to the Mexican village in which they're made) from my suitcase and poured a measure each into a pair of small yellow-stemmed goblets. Grabbing some of my favourite chocolate - Lindt 90% - from the neigbouring cupboard, I snapped a few of the thin squares onto a side plate.
Leaning back in our chairs we drew our glasses forward and admired the golden pools of burnished liquid glinting atop their elegantly matching stems. We sniffed. Butterscotch. As the shop assistant had promised. But there were many other notes too. Vanilla extract with its characteristically nose-wrinkling sharp scent of alcohol. Sweet oak, tobacco, very soft old leather. And an array of spices, not all of which I could put my finger on. Cloves and black pepper. Allspice berries perhaps?
We sipped. The soft red fruits were detectable: the sweet tang of squashed strawberries that have been left to sit in the heat for a short while. Butterscotch again, caramelised orange, and a faint woodiness on the finish. Yet the biggest surprise was its undeniable brandy character: smooth and fine with a feather-light weight in the mouth, like a vaporous dance on the tongue. We each reached for one of the ebony squares before us, the lights reflected in their sheen, and took a small nibble followed by some silent chewing.
I looked at Keith. Keith looked back at me. We both remained wordless and absolutely motionless. The combination was spellbinding. The chocolate not so sweet so as to make the tequila appear bitter, the tequila adding exotic spice and bite to the chocolate's earthy depths. Each made the other taste more of itself. Which is the whole point of contrast of course, making it, for me at least, the single most important principle of good eating.
The bottle has only been opened yet I'm already lamenting its finish.
Availability
UK retail outlets
The Whisky Exchange Vinopolis, 1 Bank End, London, SE1 9BU
Gerry's Wines & Spirits 74 Old Compton Street, Soho, London, W1D 4UW
Online
The Whisky Exchange ship worldwide
Gerry's Wines & Spirits ship to the UK
Specialty Drinks ship worldwide
The Drink Shop ship worldwide
Rest of Europe
For information on European stockists outside of the UK, call +44 (0) 20 71 00 90 43 or email europe@tequilaspremium.com
USA
Online retailers listed on the Buy Online page of the Clase Azule website
Reader Comments (7)
beautiful, well painted, en guard x
I'm so glad you wrote about this gorgeous tequila. It is, truly, the best sipping tequila I've EVER tasted. And now that I know I can order it online, I won't be kicking myself anymore for not buying a bottle while I was there in Mexico. Thanks for the valuable link!
PS, how was Mozza?
Oh yes, this tequila is something special. I had to bring Garrett's home in my bag, and it waits patiently for its trip home to Sacramento. I'm being good and haven't touched it... but it's difficult! :)
Sonnda, What a lyrical description of the Tequila Clase Azul. I opted for a different bottle, but will taste with your notes in mind. I'm not sure I'll get all that you did, I'm more a "do I like it or not" kind of taster. My suitcase remains unpacked (uh oh, leaving again for 3 weeks on Friday, better get to the wash) and the tequila snug among the clothes (almost forgotten). A couple nights ago, in a fit of I don't know, exuberance, my husband drew out of the larder an unopened bottle of pre-Castro age rum. Geez Louise, that rum didn't even come close to the best cognac I have had. Look for it in your neck of the woods, it you can: Legend of Cuban Rum Pre 1962 Valdespino Jerez. Missing your sense of humor, but enjoying it on your blog. The Christmas posts were priceless.
What a wonderful post. I'm not a tequila fan, but now I'm sorry I didn't buy a bottle! I guess I'll just have to go back. :)
I wish I'd spent more time tasting the tequilas, but I spent the last of my pesos on a few bottles at the airport, so I suspect they'll be some tastings in my future...although not by the sunny, sandy beach, I'm afraid! : )
Thank you all for reading and responding. These are my very first food blogger comments so I read them over with an extra glow of pleasure. Another important landmark in my bloggy journey :-)))
Brooke, long story but we didn't get there in the end. I was gutted. And gutted all over again when I read your description of Mozza chef Erik Black's way with meat. I could practically smell the rich glossy gravies and feel the lack of resistance as my fork pressed into a tender chunk. Am going to forward the link to my LA hosts so they at least can taste the magic.
Stephanie, you must have the willpower of a monk! Garrett is in for a real treat after his next catch up with you.
Nancy, thanks loads for the rum recommendation. It sounds really special. Fingers crossed they'll have it, or be able to get hold of it, in my local booze gloryhole. You know, I actually found it really difficult to nail the tequila's aromas and flavours. My palate is accustomed to wines, but the taste and word parts of my brain just weren't talking to each other on the agave. Literally sat for half an hour over 2 sips! Love your posts too - they sparkle with interpersonal insights.
Fran, if this diehard tequila dissenter can be converted, there's definitely a bottle out there for you. The very same one I'd bet!
David, get R to don one of his marvellous pairs of swimming trunks for your tasting (he had the funkiest collection I've ever seen!) and you'll be right back there, sun on your back and sand between your toes. Ahhh, the thought is making me smile very fondly :-))