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Del Maguey

This Special Edition of 360 bottles made from giant semi-wild, maguey Arroqueño is dedicated to Thor Heyerdahl, Biologist, Explorer and Great Human Being. 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. It is very vegetal, reminiscent of fresh green beans, with savory medium to long finish.

liquor

mezcal

Del Maguey Arroqueno

Alcohol %

Country

Del Maguey Chichicapa

Region

Varietal

Del Maguey Crema

Appellation

Del Maguey Iberico

Madrecuixe is a wild tall cylindrical maguey like Tobasiche with leaves that grow from the ground up as opposed to Tobasiche that sheds its lower leaves as it grows leaving a bare dry cylindrical piña. These mature Madrecuixes have been earth-roasted, fermented with airborne microbes, twice distilled,  unblended the original, centuries-old Oaxacan, hand- crafted way.

Del Maguey Mezcal Madrecuixe

Del Maguey Las Milpas Mezcal

Del Maguey Minero

Year

Del Maguey San Pablo Ameyaltepec Mezcal

Del Maguey Tobala

Del Maguey VIDA de Muertos

Del Maguey Puebla Mezcal

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 chemical 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. On the nose, Del Maguey Wild Jabali offers notes of fresh figs, baked apples, star anise and a hint of paremsan rind. On the palate there is bright, beautiful acidity with high florals of sweet violets, herbal notes of tarragon and a slight sandalwood finish.

Del Maguey Mezcal Wild Jabali

Del Maguey Pechuga

Del Maguey brings you this very limited edition Vino de Mezcal series made in the remote Northern Mixteca Alta region of Oaxaca, Mexico. This is the perfect example of the dicho: “You don’t find mezcal. Mezcal finds you.” We met Don Roberto going down a canyon lush with wild agaves in the middle of nowhere. He was out deer hunting with some friends many hours on foot from their village. Four hours back on our rocky, dirt road we were told about the village of Rio Minas but looking at a map it was obvious that it was a three hour detour on an even worse road, so we passed. Now four hours later we ran into this group of hunters all armed with rifles. We asked if they know of the mezcal of Rio Minas and Don Roberto laughed. He motioned to a buddy and the guy passed a half-liter plastic water bottle with an incredible mezcal inside made by the man standing in front of us. A bright sweet nose of papaya and ripe peaches gives way to a lightly sweet and very floral palate like carrying a bouquet of roses and violets. Rio Minas palate ends with pepper notes and an herbal component of Hoja Santa and eucalyptus resulting in a refreshing finish.

Del Maguey San Jose Rio Minas Mezcal

Del Maguey San Luis Del Rio

Del Maguey Albarradas

Del Maguey Chichicapa is crafted in a village with an 6,000 foot elevation located in broad valley with a desert and tropical micro-climate. This village's mezcal is delicate and nuanced with citrus, fresh herbs, pineapple, and a wisp of smoke on the palate.

Del Maguey Single Village Mezcal

Del Maguey Tobaziche Mezcal

Del Maguey Vida

Organic

We met our first producer for our Vino De Mezcal series, Fernando Caballero Cruz five or six years ago at the annual Dia de los Magueyeros. He and his family live in the Mixteca Alta region. The trip in to Teozacoalco is about 5 hours on the worst rock and dirt road we have ever been on. 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!

Del Maguey Wild Papalome

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