Here’s How Bostonians Can Celebrate Mezcal and Its Rich Mexican History 

October celebrates National Mezcal Day, but what does that mean for Bostonians? If you’ve never tried the spirit, maybe all you know about it is that it’s not tequila (or maybe you didn’t even know that). The strong, definitive flavor gives mezcal a distinct identity, but its character comes from more than its taste. When you’re sipping smoky drinks to celebrate the chillier fall days, mezcal can be the perfect base—but appreciating the spirit’s deeply rooted history enriches the drinking experience that much more. 

Mezcal comes from nine regions across Mexico and is distilled from various wild agave species, whereas tequila is distilled exclusively from blue agave. Clase Azul México, an iconic and refined mezcal and tequila brand, celebrates that geography, ancestry and culture in each of its artisanal mezcals. Each type of mezcal carries the signature of the soil and conditions from which it was cultivated—and that delicate, intentional craftsmanship makes Clase Azul’s spirit perfect for mezcal enthusiasts and mezcal newbies alike. Plus, Clase Azul supports Fundacion Causa Azul, a non-profit organization committed to empowering artisan communities in Mexico and preserving Mexico’s heritage and legacy, which enhances the authenticity of each drink and makes each decanter visibly reminiscent of its cultural landscape. 

And though a trip to Mexico might not be on your calendar this fall, with the right drink, you can celebrate an authentic National Mezcal Day in New England. Here are three unique mezcals, hailing from different regions of Mexico, to try this season that’ll transport you to a traditional Mexican landscape.  

Clase Azul Mezcal Durango 

Simple Pairings: orange, avocado, parmesan, Pecorino Romano, white chocolate, ruby chocolate 

Made with Cenizo Agave 

Boasting a crystal-clear coloring and a spiced, smoky finish, Clase Azul Mezcal Durango is crafted by artisans, using cenizo agave. That agave is native to the semi-arid highlands of Durango, a little-explored highland with climactic extremes and spring waters, in Northern Mexico—and the agave cores are cooked slowly in pit ovens over firewood and volcanic rocks. That delicate process, carried out by careful artisans who take their time, yields the spirit’s smoky character and charred agave notes. Those notes are complemented by other flavors, like tejocote pulp, fresh rosemary and lemon peel, all of which contribute to a singular and rich drinking experience. 

Visually, the spirit’s decanter is adorned by a beautiful, floral and geometric beaded cap—which was handmade through the individual application of colored beads. Complete with the emblem of Clase Azul Mexico, this spirit symbolizes the brand’s transformative spirit and attention to the human details that make this drink so significant.  

Clase Azul Mezcal Guerrero 

Simple Pairings: red plum, fresh goat cheese, white chocolate 

Made with Papalote Agave 

Guerrero, a region of Southern Mexico, is a humid highland to which Papalote agave is native. Papalote agave is the base of this craft-distilled spirit, but cenizo agave cores are also used in the cooking process to earn the drink its rich combination of flavors. During that process, the agave cores are slowly roasted in hand-dug pits with firewood and river stones, which is how the mezcal develops its verdant notes of freshly cut wood, seaweed, lemon juice, pepper and tobacco. 

Other flavors that define Mezcal Guerrero are grapefruit zest, rosemary, toasted peanuts, butter and daisies—and its character is further distinguished by the images and symbols on its decanter. Its cap, a vibrant art piece created by hand through traditional lacquering techniques, features hummingbirds to represent the mystical expanses of the region. That makes each sip of the crystal-clear Mezcal Guerrero feel like traveling to a faraway dreamscape, and it’s a great way to not only introduce your tastebuds to mezcal, but to acknowledge and celebrate the spirit’s roots. 

Clase Azul Mezcal San Luis Potosi 

Simple Pairings: red plum, lychee, green olives, aged goat cheese, fresh goat cheese, whey cheese, white chocolate, ruby chocolate 

Made with Green Agave 

Clase Azul Mezcal San Luis Potosi comes from green agave native to the deserts of the state of San Luis Potosi in the Central Mexican Plateau. This agave variety is considered mature around 12 years of age, and when it’s ready, makers use a meticulous cooking process. Where the cooking processes for mezcals Durango and Guerrero involve agave cores in pit ovens, the green agave cores used for Mezcal San Luis Potosi are slow-cooked with steam in domed masonry ovens. It’s that delicate and meticulous method, involving steam cooking, milling and extracting, that creates the unique profile of this mezcal: defined by a full-body flavor; an aroma of caramel, herbs, green chile, sweet fruit and wildflowers; and a mineral, spiced aftertaste. 

On the Clase Azul Mezcal San Luis Potosi decanter, artists took inspiration from the culture and history of the Huachichil people, a nomadic tribe local to the desert of San Luis Potosi in Central Mexico. The carvings on the base symbolize the tribe’s stories and motifs, like mountains. And the cap—handmade by Mexcian artisans who spend more than three hours on each cap—represents the mythical finch special to the indigenous people of the land, using intricate designs and colorful yarns as a toast to the landscape’s beauty. For New England’s drinkers, these careful techniques yield more than a flavor, but a full experience of Mexico’s beauty and culture. 

To learn more about Clase Azul’s Mezcals and enjoy flavors that transport you to Mexico, click here. 

This is a paid partnership between Clase Azul and Boston Magazine