Del Maguey Vida De San Luis Del Rio Mezcal, 70 cl

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Ron Cooper founded Del Maguey (pro tip: “del ma-gay”) in 1995, created the category of artisanal mezcal in the U.S. singlehandedly. The brand has gone nowhere but up since, thanks certainly due to the way it works. Rather than being a bulk product, Miller works with 12 different families in 10 villages in Oaxaca (and one in Puebla) to source true, terroir-driven mezcal that is made by hand, in small batches. Like, with horses dragging stone wheels around.

Del Maguey is crafted in various small distilleries scattered throughout the Mexican state of Oaxaca. When you smell Del Maguey Tobala, you’re met with an immediate whiff I could only describe as halfway between fresh blueberries and stinky cheese. This odd duality carries over into the flavor, combining notes of pear, apple and citrus with a mushroom-tinted funkiness. Del Maguey, Looking Forward The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits. Del Maguey distinguishes itself through its exceptional spirits and the captivating artwork adorning each bottle. Though Chichicapa bears many of the same production methods as Vida, the resulting flavors are entirely their own.

His advice for someone who is new to the category? Start slow. “Take small sips — which is hard for many as people usually haven’t taken the time to sip any high-proof spirit in the past — and take the time to understand the different flavors,” he says. Many of us understand spirits brands as creating one liquid that goes through different permutations – in the case of tequila, typically the “three amigos” of Blanco, Reposado and Añejo.

My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation. Whether you’re a seasoned enthusiast or just dipping your toes into this world, I invite you to join me as we explore the fascinating realm of these legendary spirits.The fruit forward, easy sipping Del Maguey Vida is an approachable introduction to the spirit. Wall Street Journal At its most basic, mezcal is an agave distillate,” explains Ivy Mix, co-owner of Brooklyn’s Leyenda and author of Spirits of Latin America, “But it is not just smoky tequila.” Tequila is technically a mezcal, but it is only produced in Jalisco and three surrounding states using at least 51 percent blue agave. Mezcal is made from an array of different agaves in 13 different Mexican states. Most Americans know the mezcal of Oaxaca, where Espadín agave is roasted in a hole in the ground to prepare it for distilling, resulting in a smoky spirit. “But that’s just one of many different types of mezcal,” says Mix. “It’s like not all scotch is peaty Laphroig.” My favorite source of agave spirits is Old Town Tequila; other options include Astor Wines and Caskers. How to drink Del Maguey?

Michael Merolli, CEO of House of Tequila – Pernod Ricard, said: “Del Maguey Vida Puebla is an invitation to those who haven’t yet experienced the power of mezcal. Much like the rest of our portfolio, it truly is a ‘taste of place’ and celebration of our rich history. It embodies where we’ve been and where we’re going.” You’ll find the familiar notes of traditional Tequila flavors along with the characteristic flavors of Mezcal. In the beginning, and for a long time, Del Maguey was a very small operation,” Éva Pelczer, the global education manager for Pernod Ricard, says. “The idea [of Del Maguey] is to bring this liquid art form, this 400-year-old culture, to a global audience completely intact.”If we were going to make a 40 percent ABV mezcal, it was going to be the best 40 percent ABV mezcal out there,” Pelczer says. For Del Maguey, that means artisanal production, wild fermentation, and copper pot still distillation, among other things. “With VIDA Puebla, we’re incorporating the production style of San Luis del Rio and bringing it to a facility that’s able to scale the volume of production into the future. With this setup, VIDA Puebla gives us the opportunity to build a key bridge to the new-to-mezcal consumer,” Pelczer says. Why Bartenders Love Del Maguey In a bowl, toss two cups of pepitas with 1 teaspoon of olive oil and 1 teaspoon of salt until fully coated. Del Maguey, Single Village Mezcals are truly unlike any others. They are often noted as being the purest available in the world. Single Village Mezcal

Mezcal is mostly produced in the Oaxaca region of Mexico, and the locals personify the artisanal approach to distilling. We’re seeing a resurgence of these types of independent distilleries around the world, but in Oaxaca – they’ve been doing it for generations. The Antonio family also uses an underground roasting oven cut directly into the granite hillside, infusing heaps more flavor from the environment.Made in San Cristóbal Lachirioag in the northern mountains of Oaxaca, Tosba “is bright, complex,” and “one of the few brands that can keep the consistency of their recipe over the years,” says Romero. There are many factors that go into a mezcal’s flavor profile, such as terroir, agave species, and how the mezcalero chooses to cook, ferment, and distill the plants,” says bar consultant Deena Sayers of Drinks By Deena. “Not all varieties taste the same, and not every batch tastes the same. Tryingmezcalshould be a journey through flavors offlowers, fruits, vegetables, herbs, earth, cheese, or even sour notes until you find the perfect one for you. There is amezcalfor everyone.” Within Las Milpas and several other mezcal varieties, the influence of terroir is especially pronounced due to the use of raw fermentation. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.