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Del Maguey Single Village Mezcal was founded in 1995 by internationally renowned artist and mezcal visionary, Ron Cooper. Ron introduced the world to previously unavailable 100% certified organic, artisanal mezcal produced the original handcrafted way. Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Mexico, Del Maguey harnesses ancient, original organic processes. Combining these methods with varying micro-climates and terroir gives each creation its own unique, rich, sweet and smoky character. Every product in our collection is made by individual family palenqueros (producers) in old-style villages. We are the first producer to credit each product after the village where our liquid is made. When you see our beautiful green bottles you know it's Del Maguey.
It is twice distilled, very slowly in small wood-fired, riverside copper stills to flavour specifications that underscore its versatility in cocktails. Vanilla aromas, a hint of honey and roast agave. Ginger, cinnamon, burnt sandalwood, banana and tangerine on the palate.
The village of Chichicapa is separated from the valley of Oaxaca by a mountain range. The valley is broad, about thirty miles deep and ten miles wide. The climate is desert and tropical, with banana trees, guava, mangoes and other exotic fruits. Deep and sweet on the tongue with lots of citrus and a very complex character.
Double distilled from 100% mature agave Espadin and produced the original, natural 400-year-old, hand-crafted way. Notes of vanilla and pear. Apple, coffee, pineapple on the palate.
The Tobala maguey is found growing naturally only in the highest altitude canyons in the shade of oak trees. Tobal is different than the maguey Espadin or maguey Azul (blue). The production is limited, to not mess with nature and to continue with the traditional way! Tobala has a sweet and fruity nose and has mango and cinnamon taste.
During the agave scarcity in Jalisco 2000-2004 truckers came down to purchase Espadin. They brought with them baby Maguey Azul to plant in case there was another shortage. Seven years later this maguey Azul is very mature and has been earth-roasted, fermented, twice distilled, hand-crafted way. In the original 900 bottle edition, Azul has a distinctively creamy mouth feel with bright citrus notes and dried tropical fruit.
This Special Edition of 360 bottles is made from giant semi-wild, maguey Arroqueño. The magueys were roasted in a conical pit over hot rocks, buried with earth for three days, fermented with nothing but airborne microbes for thirty days, then twice -distilled very slowly in an ancient clay still with bamboo tubing the original, centuries-old Oaxacan, hand-crafted way. Arroqueño has notes of luscious melon on the palate, like cantaloupe and a bit of baking chocolate in the background.
For fifteen years our producer of Tobala had asked Del Maguey to bring in his mezcal made from Espadin. That first release consisted of only 330 bottles. Espadin Especial is deliciously floral with a slight note of vanilla, citrus and a tropical note of pineapple with a bit of a caramel or butterscotch.
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