Tequila Mezcal Durango (750 ml)

When Arturo Lomelí founded Clase Azul in 1997 and priced his first tequila at $100 — roughly six times the category average — he was making a statement about what Mexican agave spirits could be worth. The Mezcal Durango extends that argument into entirely

different botanical territory: Agave durangensis, a wild species native to the high-altitude sierra of Durango state, harvested at full maturity from terrain that is categorically distinct from the red volcanic soils of Los Altos de Jalisco where the core tequila range originates.

Durango's rocky, mineral-dense highland landscape imparts a leaner, more resinous agave character than the sweeter, larger piñas the brand is known for coaxing from Jalisco.

Production follows traditional mezcal craft: pit-roasting of the piñas to develop smoke and char complexity, open-air fermentation, and distillation in clay or copper pot stills — a process deliberately unfiltered in spirit compared to the triple-filtered, stainless-and-copper-coil tequila line.

The ceramic decanter, hand-painted by Mazahua artisans in Santa María Canchesda over approximately two weeks, remains the visual signature across the portfolio.

What makes this expression categorically unusual is the species transgression itself: Clase Azul built its identity on a single varietal — Tequilana Weber Blue Agave — and here abandons it entirely for a wild, non-Weber species under a different DO, producing a mezcal that shares the brand's luxury vessel but almost nothing of its production logic.