Clase Azul Mezcal Recipe
Make Clase Azul Mezcal Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Garnishes
Method
Preparation of Agave
- 1
Harvest the Agave
Select mature Espadin Agave plants and harvest them by cutting the leaves off to expose the piña.
- 2
Bake the Piña
Place the piñas in an underground oven or pit to bake for 24-48 hours until soft.
Fermentation
- 3
Crush the Baked Piñas
Once baked, crush the piñas to extract the juices using a traditional stone mill or mechanical crusher.
- 4
Mix with Water
Combine the extracted juice with 1 liter of water in a fermentation vessel.
- 5
Add Flavor Enhancers
Stir in citrus zest, fresh herbs, and chili powder into the mixture.
- 6
Ferment
Allow the mixture to ferment for 5-10 days at room temperature until bubbling slows.
Distillation
- 7
Distill the Mixture
Transfer the fermented mixture to a still and distill it, collecting the distillate.
- 8
Collect the Mezcal
Separate the heads and tails from the heart of the distillation, which is the Mezcal.
Serving
- 9
Prepare Glasses
Wet the rim of a glass with lime juice and dip in salt to coat the rim.
- 10
Serve Mezcal
Pour the Mezcal into the prepared glasses over ice cubes and garnish with lime wedges.
