Clase Azul San Luis Potosi Recipe
Make Clase Azul San Luis Potosi Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Clase Azul San Luis Potosi
Method
Preparation Steps for Clase Azul San Luis Potosi
- 1
Harvesting Agave
Begin by harvesting the blue agave plants. Use a sharp tool called a 'coaxe' to cut the leaves away and extract the piña (heart of the agave). Ensure to select mature agave plants that are at least 7-10 years old.
- 2
Cooking the Agave
Once the piñas are harvested, cook them in an oven for 24-48 hours at a controlled temperature. This process converts the starches into fermentable sugars, giving the tequila its unique flavor.
- 3
Mashing the Agave
After cooking, allow the piñas to cool. Then, crush them using a traditional stone mill or a mechanical shredder to extract the agave juice.
- 4
Fermentation
Transfer the extracted agave juice into fermentation tanks. Add the yeast and allow it to ferment for 3-5 days at a controlled temperature. This process converts sugars into alcohol.
- 5
Distillation
Once fermentation is complete, distill the liquid twice in copper pot stills to purify the alcohol and enhance the flavor profile.
- 6
Aging
Transfer the distilled tequila into oak barrels for aging. Allow it to age for at least 8 months to develop complex flavors and aromas.
- 7
