Del Maguey Barril is fermented with nothing but airborne yeasts, then twice-distilled in an ancient style clay still with bamboo tubing.
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|Del Maguey Mezcal
|Florencio Carlos Sarmiento, Florencio Carlos Vasquez
|Santa Catarina Minas
|Age of plant:
|http://delmaguey.com, opens in new window
About this mezcal
Del Maguey Barril is made from semi-wild maguey Barril. Barril is one of the biggest and fattest of the karwinskii family. The agave used in this mezcal was fermented with nothing but airborne microbes, then twice distilled very slowly in an ancient style clay still with bamboo tubing. This mezcal has a spicy floral nose with tropical aromatics of ripe pear, dark fig, and wet green hay. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta and a touch of salinity.
Del Maguey Mezcal
Del Maguey (pronounced ma–gay), 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 their collection is made by individual family palenqueros (producers) in old-style villages. They are the first producer to credit each product after the village where our liquid is made. When you see their beautiful green bottles you know it’s Del Maguey. Most of Del Maguey’s mezcals are distilled to proof, so the ABV will vary slightly between batches.
In June of 2017, international spirits company, Pernod Ricard, purchased majority stake in the company. Del Maguey is now part of their portfolio that includes Jameson Whiskey, Absolute Vodka, and Havana Club Rum.