There's no shortage of bars in Los Cabos. I mean, it's Los Cabos. But if you're looking for something that's a little more out there, that goes well beyond the usual beer and shot chug huts, head to Clase Azul La Terraza Los Cabos and do their Taste of Culture experience.
Yes, this is from Clase Azul, the tequila brand that's easily recognizable by their hand-crafted, hand-painted bottles. Mexican-owned and operated, they recently began an expansion into the world of hospitality. This space includes a restaurant, bar, omakase and boutique. The Taste of Culture experience runs for around $400 per person. I was told to expect a few surprises along the way, but nothing like Mark Mylod’s The Menu.
It's a grand, theatrical pairing experience driven by tequila. Clase Azul’s Master Distiller, Viridiana Tinoco, collaborates with Chef Ivan Arias to create a menu to pair with its "five icons" (a loving term they call their hallmark spirits). There's only eight guests per evening, and the menu changes seasonally.
The experience begins when entering a dark, dome-shaped room with scale-shaped tiles on the walls. Altar-like displays are carved into the the periphery. Each contains bottles of Clase Azul. In the center of the space, is an agave plant that lit with a warm glow—touch it and the display turns into a bright amber.
Upon entering the tasting room things get richer. It could have been part of the set of Dennis Villenueve’s Dune. The earthy/sand color of the veined, quartz-like stones feed life and warmth into the space.
Because this is a brand experience, there will be videos. But they're not obtrusive. Our group is shown a brief video explaining how both Clase Azul Tequila Plata and Clase Azul Mezcal Durango are made. Those spirits arrive in tulip-shaped glasses along with the first courses while you're seated at the bar.
The Tequila Plata is accompanied by lime-marinated white fish ceviche topped off with a plantain chip and a green apple. Mezcal Durango, is paired with margarita scallop topped off with a sweet tamarind cajeta that accentuates the smokey character of this complex spirit. If you've sat through enough spirit tastings, you know how quickly your palate can get fatigued. Fortunately, between every course coffee beans and a local bread are brought to you to re-balance your sense of smell and tastebuds.
The tasting then moves to the dinner table where we sip the more complex Clase Azul Tequila Reposado and Clase Azul Tequila Añejo. The Reposado is served with a black bean filled corn tetala entrée topped with a chili adobo pork stew and pickled onions, and a mint and onion salad. This melded nicely with the vanilla and clove notes of the reposado.
But the standout pairing of the evening is the Añejo, which is aged for 25-months in American whiskey casks, along with a slow-cooked mole. It's a reminder that, in both spirits and in food, time is an essential ingredient.
Just when you think things are about wrap up, the room goes dark. As a final surprise, the panels in the wall reveal a Clase Azul Tequila Ultra bottle while a projection starts playing on the table that introduces the final pairing—three homemade chocolate truffles made by Chef Arias along with the ultra.
If you've ever subscribed to the idea that spirits don't really meld with multi-course fine dining, this experience will change that. And if I took one thing away from all of this is that an anejo tequila and mole might be one of the greatest combinations.
