Clase Azul San Luis Potosi Mezcal 70cl

Herbal, bright, and a little wild in the best way, this is the Clase Azul pour that makes mezcal feel less like a smoky dare and more like something you actually want to sit with. It comes from San Luis Potosí in central Mexico, where green agave, known as Agave salmiana, grows in high desert conditions that push the spirit toward fresh herbs, citrus peel, mineral snap, and a peppery little kick. If your mezcal reference point is big bonfire smoke from Oaxaca, this goes somewhere greener and more electric.

• Nose: Roasted agave, fresh herbs, lime zest, wet stone, and a gentle hint of green chilli.
• Taste: Bright citrus, cooked agave, herbal sweetness, clove, pepper, and a savoury mineral edge that keeps every sip lively.
• Finish: Clean, spicy, and lingering, with lime peel, desert herbs, and a soft smoky echo rather than a full campfire takeover.

Sip it neat when you want the full story, ideally with an orange slice and a tiny pinch of chilli salt. It also makes a killer mezcal Paloma, especially if you like grapefruit, fizz, and that little herbal snap that makes people ask what you used.

The big win here is approachability without playing it safe. A lot of people hear “mezcal” and brace for smoke, like they’re about to lick a barbecue pit. This one has smoke, sure, but it’s not the whole personality. The flavour leans green, spicy, and citrusy, which makes it a seriously good bridge for tequila drinkers who want to explore mezcal without jumping straight into the deepest, ash-heavy end of the pool.

Agave salmiana is the key detail. This isn’t the same agave you’ll find in tequila, and it doesn’t drink like the more familiar espadín mezcals from Oaxaca either. It brings a naturally herbal, almost leafy character, plus a firm mineral streak that feels tied to the dry, rugged landscape of San Luis Potosí. Translation: you get complexity, but you don’t need a notebook and a fake serious face to enjoy it.

Pour this for the friend who says they “don’t like mezcal” and watch them reconsider. It’s excellent before dinner, brilliant with tacos al pastor, grilled prawns, charred pineapple, or anything with coriander and lime. It’s also the one to bring out when the night needs something more interesting than another round of the usual blanco tequila. No judgement. We’ve all been there.

As a sipping mezcal, it has enough layers to keep enthusiasts happy: cooked agave at the core, citrus lifting the middle, spice around the edges, and that dry mineral finish tying everything together. But it’s not fussy. You don’t need the perfect glass, a lecture on terroir, or a candlelit tasting ritual. Just pour, sip, and let the green agave do its slightly weird, very delicious thing.

Fun Fact: Clase Azul’s ceramic pieces are hand-painted by artisans in Santa María Canchesdá, a Mexican community known for generations of ceramic work.