Showing 1–8 of 23 results
Vida de Muertos is a special 45 ABV edition of Vida inspired by the batches of Mezcal that are distilled in autumn by the family of Paciano Cruz Nolasco and shared for the celebration of Dia de los Muertos.
”Our producer of Tobala has offered Del Maguey another rare wild agave – the Tepextate (agave Marmorata) to join our Vino De Mezcal series. This plant has very broad twisted leaves about eight to ten inches wide and grows at high altitude almost vertical out of rocks in the sides of mountains. Tepextate offers a lighter body with a Bright candied fruit nose of banana taffy and spun sugar. The sweetness carries into the palate with notes of passion fruit and marzipan. A light cinnamon note of canela (organic Mexican sugar) lies in the background with floral notes of honeysuckle”
The maguey Papalometl is named in Nahuatl for the butterfly (papalotl), Scientific name: agave Cupreata and looks like a giant Tobala. Distillation takes place in a stainless pot with a clay condensor and Carrizo (Mexican bamboo) tube. Earthy, dark and delicious. The nose is like sinking into a rich leather chair. A palate of leather, slate, a hint of black olive and meatiness. A medium long finish starting with slightly sweet notes of dark dried black cherries that gives way to an earthy, savory mushroom. Enjoy!
Jabali (A. convallis) is a notoriously challenging plant with which to work. At every step of the production process after the roasting the plant will foam due to a high quantity of a checmical compound that naturally occurs in agave. Thus it is no surprise that Del Maguey Wild Jabali comes to us from the talented hands of the producer of our Tobala, Tepextate and Espadin Especial.
Del Maguey brings you a special limited edition. Aurelio Gonzalez Tobon is responsible for crafting this beautiful agave spirit. In spite of the fact that Puebla has one of the oldest traditions of distilling maguey in remote villages for centuries, the state just received a DO (Denominacion de Origen), and as such, it is now allowed to legally be called Mezcal. Ron first discovered the spirits of Ameyaltepec over ten years ago.
Esta edición especial de nuestra serie de Vino De Mezcal está hecho de maguey semi-silvestre se llama Barril y se dedica al notable talento de Florencio, “Don Lencho” Laureano Carlos Sarmiento, nuestro palenquero viejo maestro de ochenta y tres años. El Barril es el más grande y más gordo del Tobaziche, Madre Cuishe, Cirial y Larga familia.
In the spring of 2005, Del Maguey founder Ron Cooper and local farmers planted a hectare of young espadin in Teotitlan del Valle. Placed on ancient terraces at the step of the Zapotec village’s sacred mountain, Quie Guia Betz, or Cerro Picacho, the terraces were named Ru’u Dain in Zapotec, or Mouth of the Mountain in English, and Boca del Cerro in Castellano. In exchange for renting the land and providing the raw materials, Ron would control 50% of harvest when plants matured, and the farmers the other 50%.
Del Maguey brings you this very limited edition Vino de Mezcal™ series made in a remote mountain valley corner of Ocotlan, Oaxaca. We have worked nine long years to finally make this particular mezcal available. Taviche gets its unique flavor from the blending of three wild agaves; 100% mature unpropigated Espadin, Tobala and Tobasiche. The earth roasted hearts are ground by men using giant mallets, fermented naturally by airborne microbes and distilled slowly twice in a tiny 150 liter copper still. Taviche has many layers of dried sweet fruit (dates and raisins), hazelnuts, sweet cedar and a hint of standing in a chocolate mist. In the background are dark herbaceous hints of dried tarragon and a bit of nutmeg.
Showing 1–8 of 23 results