Clase Azul México, the premium spirits brand in the iconic cobalt-blue-and-white decanter, hosted a winter event on a private island in Turks and Caicos to tell the world what it was cooking up next.
Clase Azul México chef Iván Arias and his team traveled from Mexico City to Forbes Travel Guide Recommended COMO Parrot Cay to show just how good of a dinner companion its tequila and mezcal could be. They demonstrated this over a culinary experience that celebrated Mexican culture with Clase Azul’s delicate distillates a part of each course.
The exclusive dinner occurred at COMO Parrot Cay’s Terrace Restaurant and began with three creative renditions of classic cocktails made with Clase Azul México spirits. A refreshing, Paloma-esque libation featured Clase Azul Plata; the well-rounded, white Aztec Negroni paired Clase Azul Gold with Lillet Blanc and Chartreuse verte; and finally, the Old Fashioned-inspired Alma Viejo combined Clase Azul Añejo Ultra with bitters and a Brazilian banana liqueur.
Dinner commenced with a steak tartare that used beef fillet and caviar to create a textural interplay of the melt-in-your-mouth protein and crisp chives. The Clase Azul Mezcal Guerrero accompanying the plate added a touch of smoke.
The invigorating second course, a ceviche made with the catch of the day, avocado, pico de gallo and aguachile (raw fish seasoned with chiltepins, lime juice, salt, cucumber slices and onion), perfectly matched the freshness of Clase Azul Tequila Plata.
After a palate-cleansing citrus dish and galanga (a plant in the ginger family) granita, the meal continued with the day’s catch, cotija cheese, fresh truffles and Guadalajaran sourdough breadcrumbs. This time, a Louis Roederer Collection Brut Champagne accompanied the bites.
A chocolate truffle dessert served as the night’s flavorful finale. The delicate treat made from coconut, orange, Key lime and terracotta chocolate was enhanced by the rich complexity of Clase Azul Ultra’s extra añejo tequila, which ages for five years in American whiskey and Spanish sherry casks.
Clase Azul México has previously organized and executed pop-up tasting events at destinations such as Four-Star Amanyara and the Five-Star One&Only Palmilla, Los Cabos Resort. These gatherings testify to the company’s unwavering commitment to providing unmatched experiences that promote a deeper understanding and appreciation of Mexican art, culture and gastronomy.
Since its creation in 1997 by Arturo Lomeli, Clase Azul México has been recognized as a Mexican luxury brand committed to bringing Mexican craftsmanship and culture to the fore. To commemorate its 25th anniversary, the brand changed its name from Clase Azul Spirits to better reflect its Mexican heritage.
And to show just how committed the company is to epicurean endeavors, Clase Azul México opened La Terraza in Los Cabos in late 2022 to offer a range of immersive dining experiences under one roof. With chef Arias at the helm, one part of the house focuses on Mexican cuisine done with the freshest local ingredients. In another part, Omakase at Clase Azul La Terraza México’s 14-course journey presents multicultural dishes influenced by flavors from Mexico’s many regions. Then there’s A Taste of Culture, which explores the culture and flavors of the country through an experiential pairing of five Clase Azul Icons spirits with unique dishes. And finally, El Bar is a mixology experience that allows guests to taste distinctive cocktails made using Clase Azul pours. You can even purchase limited-edition bottles at the Clase Azul Los Cabos Boutique.
Clase Azul México plans to continue innovative and creative experiences that deliciously celebrate the rich legacy of Mexican culture. Another pop-up will take place in Paris in April.
Bastien Gardrat is the head bartender at Le Logis Cognac, a 16th-century vineyard estate in Cognac, France, that’s available as a private retreat.
