Description
Del Maguey Iberico Mezcal
This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. It enters the mouth like a caramel, and is round, soft and gentle, full-bodied, with a big middle palate. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.
Del Maguey Iberico Mezcal Backstory
The collaboration process between Cooper and Andres began in 2012 when Andres’ Research and Development team, lead by Chef Ruben GarcĂa, came to visit the Del Maguey distillery in Santa Catarina Minas, in the state of Oaxaca. It is here where they witnessed the making of the Pechuga mezcal, a procedure that includes distilling the spirit three times and incorporating wild mountain fruits, almonds, white rice and a whole chicken breast (pechuga) resulting in a crystal clear liquid of amazing taste and smoothness. The idea of introducing an IbĂ©rico ham in-lieu of the Pechuga was suggested to Ron by Ruben, and a couple of months later Ruben shipped a leg of IbĂ©rico ham to Del Maguey to begin the testing of this new blend of mezcal. The result is a wonderful marriage of flavors and aromas and an innovative expression of pure mezcal.
Del Maguey Iberico Mezcal Production Notes
- Village:Â Santa Catarina Minas
- Palenquero:Â Florencio Carlos Sarmiento, Florencio Carlos Vasquez, Luis Carlos Vasquez, Luis Carlos Martinez
- State:Â Oaxaca
- Region:Â Valles Centrales
- Maguey:Â Espadin
- Agave Species:Â A. angustifolia haw
- Age of Maguey:Â 8-12 years
- Elevation:Â 1540 M (5052 feet)
- Roast Duration:Â 4-5 days
- Type of Wood:Â Huizache, Algaroble, Plum, Oak, Zapote, Jacaranda,
Mango, Jarilla, Eucalyptus, Araucaria, Castor, Pitayo - Milling:Â By Hand
- Size of Tinas:Â 1450 L
- Fermentation Duration: 15-25 days
- Water Source:Â Spring
- Still Type:Â Clay
- Still Size:Â 120 L
- ABV of Mezcal:Â 49%
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