If you are looking for a spirit that is old, authentic and has withstood the test of time, Del Maguey Mezcal is the way to go.
Just like the other agave spirits produced in Mexico, Del maguey single village mezcal boasts of a smoky nature that works well with nearly every mezcal cocktail of your choice. Just pour your mezcal into a mezcal shot glass or a clay mug of your choice and start sipping as you continue read on.
So, where did it all begin?
History of Del Maguey Single Village Mezcal
Ron Cooper, a globally known artist and Mezcal visionary introduced the world to Del Maguey (pronounced ma–gay) Single Village Mezcal in 1995. Ron was the first to offer the world with up to 100 percent certified organic, artisanal Mezcal made in the old-fashioned way.
Del Maguey single village mezcal leverages old, original organic processes through strong cultural links with Zapotec Mexican Indian producers in isolated areas of Oaxaca, Mexico.
Each product has its own distinct rich, sweet, and smokey taste because of the combination of technologies with varied micro-climates and terroir. Every item in their collection is handcrafted in old-style towns by unique family palenqueros (producers).
They are the first manufacturer to name each product after the village in which their liquid is produced. You know it's Del Maguey when you see their lovely green bottles. Because most of Del Maguey single village mezcal are distilled to proof, the Alcohol By Volume may differ significantly from batch to batch.
Pernod Ricard, a multinational alcohol firm, bought a majority share in the company in June 2017. Del Maguey now joins Jameson Whiskey, Absolute Vodka, and Havana Club Rum in its inventory.
Production Process of Mezcal Del Maguey
One of the most distinguishing features of mezcal is its artisanal production technique, which has been passed down from generation to generation. For its creation, farmed or wild magueys, as well as other raw materials, are employed; it is assumed that no chemicals or other substitutes are used throughout the fermentation and distillation processes, ensuring the production and consumption of a natural product.
The basic process for mezcal manufacture are harvesting and chopping agave, cooking, mashing, or milling to extract maguey agave juice rich in sugar, fermentation, first distillation, second distillation, barrel maturation (if the mezcal is rested or aged), and ultimately bottling. In contrast to tequila, mezcal is fermented using the entire agave mash.
The different agave species used in mezcal fermentation have many different terpenes compounds. The fact that agave leaves can be used in mezcal fermentation, the variations in the ripening stage of agave, the cooking of agave that can be in ground holes with burning wood and heated stones, which produces furans and smoky volatiles and are retained, all contribute to the flavor differences between mezcals.
The agave bagasse as a solid residue and vinasses are the principal by-products generated in the mezcal production, with 15 kg of bagasse and between 8 and 15L of vinasses generated for every liter of mezcal produced.
Types of Del Maguey Mezcal
Del Maguey San Luis del Rio Azul
San Luis Azul has a creamy texture and vibrant citrus flavors of dried tropical fruit on the palate. It has a pleasant green herbaceous, damp stone character with a hint of white peppercorn and a reasonably lengthy finish.
Del Maguey Espadin Especial
Espadin Especial is flowery, with hints of vanilla and lemon and a tropical note of caramelized pineapple.
Del Maguey Wild Tepextate
The wild agave Tepextate helps when making mezcal, which has a lighter body with candied fruit, cinnamon, and honeysuckle flavors. Del Maguey Vino de Mezcal is a line of mezcal made by Del Maguey single village.
Del Maguey San Pablo Ameyaltepec
Del Maguey San Pablo Ameyaltepec is a member of the Del Maguey Vino de Mezcal collection and is also known as the Papalote de Puebla. Aurelio Gonzalez Tobon, a mezcalero, created this mezcal.
Spice, lavender, and tropical fruit flavors abound in this flowery mezcal. Its vibrant citrus aromas achieve a balance by its creamy smoothness, thanks to the agave Tobala. Small ammo may be present in newer batches.
Del Maguey Pechuga
Basil, lemon, ocean, and fruit pelate of Del Maguey Pechuga dominates the nose. The smokey flavor is reminiscent of scotch.
Unique materials used in the distillate, such as wild mountain apples and plums, restrict the Pechuga manufacturing season. This mezcal is triple-distilled, with the vapors passing through a suspended filter during the third distillation.
Del Maguey Minero
This one comes from Santa Catarina Minas and has a smell full of vanilla, flower essence, figs having a burnt honey flavor, and a bit of lemon. The Mezcal Minero is deep and warm, sweet to the finish. The name Minero refers to a Mezcal from Santa Catarina Minas. Several brands use it for production in the small town.
Del Maguey Ibérico
During a visit to Santa Catarina Minas, Oaxaca, Chef Ruben Garca proposed using Ibérico ham instead of the customary chicken or turkey in a pechuga mezcal to Del Maguey creator Ron Cooper.
A spicy floral scent of carnation, tropical aromatics of gardenia and jasmine, ripe pear, black fig, notes of damp green hay, and woodland floor characterize this one-of-a-kind pechuga expression. A slate-like minerality and a hint of salinity linger on the palate after the lengthy finish, which tastes like roasted root vegetables and umami.
Del Maguey Crema de Mezcal
Del Maguey Crema de Mezcal features a roasted maguey fragrance, vanilla and pear on the taste, creamy almond, apple, coffee, pineapple on the finish, and a lingering sweet, smoky orange finish.
Squeezing the Miel del Maguey out of the sweetest magueys is done when the five-day maguey roast is exposed. It takes an 80 proof Crema de Mezcal combination of 10% Miel de Maguey with 90% San Luis del Rio.
Del Maguey Chichicapa
Chichicapa has a mild aroma, but it's deep and sweet on the palate, with plenty of citruses and a complex flavor profile. It has a lengthy finish that develops smokiness and ends with a touch of cocoa and mint.
Chichicapa is a dry and tropical hamlet with banana trees, guava trees, and mango trees, depending on the season.
Del Maguey Arroqueno
Del Maguey Arroqueno is a special edition dedicated to Thor Heyerdahl, a prominent scientist, and adventurer. This mezcal is distilled twice in an antique clay still with bamboo tubing, using only airborne yeasts for fermentation.
On the tongue, Del Maguey Arroqueo contains flavors of melon, such as cantaloupe, with a hint of baked chocolate in the background. It reminds me of something vegetable.
Del Maguey Vida de Muertos
Del Maguey Vida de Muertos is a unique 45 percent ABV Vida inspired by the batches of mezcal produced by Paciano Cruz Nolasco's family in the autumn and shared during the Dia de Los Muertos festival.
The producer uses 100% Maguey Espadin (Agave Angustifolia haw), whose cultivation is for 7-8 years. Tropical fruit scents mix with traces of spice in the Vida de Muertos.
There is a creamy feel on the palate, with flowery flavors, green herbs, and poblano peppers.
Del Maguey San Dionisio Ocotepec
Del Maguey San Dionisio Ocotepec is created in a ranch high above San Dionisio Ocotepec, Oaxaca, in the little town of Las Milpas, with agave Espadin and agave Tepeztate. These agaves are twice distilled in a 150-liter copper alembic still before being mixed after distillation.
Every tiny batch is a one-of-a-kind field mix, with a composition determined by which maguey varieties are available locally.
Del Maguey Las Milpas
Del Maguey is a character in the film Del Maguey. In the secluded community of Las Milpas, Anastacio Cruz Antonio and his sons Rigoberto, Abel, and Pedro create Las Milpas. Cornfields surround the palenque and look out over rolling grasslands.
Cooking of agave Espadin happens in a granite mountainside oven cut into the ground. It's milled with a horse-drawn tahona, fermented organically in open-air wooden fermentation vats, then tweaked.
The scents of slate and minerals pervade Las Milpas. Tropical fruit, citrus, lavender, and tarragon aromas abound on the palate, with a lengthy, dry finish.
Del Maguey Boca del Cerro
Boca del Cerro is a one-of-a-kind mezcal made from two-year-old agave Espadin seeded by Del Maguey creator Ron Cooper in 2004.
It is an expectation that the landowners keep the agaves healthy and clear of weeds. They neglected the agaves, which resulted in the plants failing to grow in size but sending deep roots into the dirt, producing a minerally, wild aroma. Boca del Cerro (roughly translates to "mouth of the hill") derives its name from the battle to exist on the old terraces at the mountain's mouth, which took nine years to mature.
Del Maguey Tobaziche
Paciano Cruz Nolasco and Marcos Cruz Mendez produce Del Maguey Tobaziche in San Luis Del Rio utilizing wild maguey Tobaziche, a rare member of the agave Karwinskii family.
This mezcal is peaty, earthy, and smokey, with a hint of citrus fruit sweetness.
Del Maguey Wild Jabali
Agave Jabali is tough to distill because it comes from jagged rocks and cliffs. The leaves on the maguey Jabali plant resemble the teeth of a hog. Jabali is a Spanish name that means "wild boar."
The agave hearts are burnt in the earth and buried for two weeks, after which they are pulverized with a horse-drawn stone, fermented with airborne bacteria, and then double-distilled.
Del Maguey San Pedro Taviche
Del Maguey San Pedro Taviche is a limited-edition mezcal produced in Ocotlan, Oaxaca's remote highland region.
The magueys Espadin, Tobala, Tobasiche, and Tepextate blend to give Taviche which has a distinct flavor and has layers of dates and raisins, hazelnuts, sweet cedar, and a feeling of standing in a chocolate mist. Dark herbaceous traces of dried herbs are visible in the background.
Del Maguey Tobala & Espadin
The production of Del Maguey Tobala & Espadin takes place in Santo Domingo Albarradas' lush, secluded mountains. It has a tropical microclimate, which gives it a high, light nose, a rich mineral, herbaceous flavor, and a long, dry, silky finish.
This unusual mezcal is a mix of two mezcal types that were each distilled separately. It's made up of 58 percent maguey Tobala and 42 percent maguey Espadin.
Del Maguey Barril
Del Maguey Barril has its creation from maguey Barril that is semi-wild. Barril is one of the karwinskii family's most prominent and fattest members.
With tropical aromas of ripe pear, dark fig, and damp green hay, this mezcal has a spicy floral scent. The long finish has roasted root vegetables and umami notes, with terracotta and a hint of salt in the mouth.
Del Maguey Wild Papalome
Del Maguey Wild Papalome is prepared from maguey Papalome (agave Cupreata) and agave Potatorum in some batches (maguey Tobala).
This mezcal has an earthy, dark, and delectable flavor. Leather, slate, a tinge of black olive, and meatiness dominate the palate. It has a medium-long finish with aromas of dark dried black cherries that are slightly sweet.
Del Maguey San Jose Rio Minas
Agave Espadin is used to make Del Maguey San Jose Rio Minas. The scent of this mezcal is bright and sweet, with notes of papaya and ripe peaches, leading to a gently sweet and flowery tongue.
Del Maguey Madrecuixe
Del Maguey is a fictional character created by the author Del Ma Madrecuixe, which uses agave Madrecuixe during preparation, is a wild, tall cylindrical maguey with leaves growing from the ground up in San Luis del Rio. Tropical fruits like mango and pineapple mingle with notes of banana leaf, green papaya, and fresh-cut bamboo.
This mezcal is silky, refined, and medium-bodied with a lengthy, dry, and clean finish.
Why Choose Del Maguey Mezcal
Del Maguey uses old, original organic processes in combination with the varied local microclimates to generate various products with distinct tastes and personalities that vary from town to village.
The mezcal from the high, narrow mountain valleys is more straightforward, subtle, drier, and smoother, whereas the mezcal from the broad, low valleys is fruitier, more complex, and spicy.
Just like the other brands that we feature on our website, Del maguey single village mezcal is one of its kind. If you need more insight on the different types of mezcal and the mezcal worm, or you simply want to reads books on mezcal, then feel free to check out our pages.