Spirit

Del Maguey Minero Single Village Mezcal

Del Maguey Minero Single Village Mezcal exemplifies the artistry of traditional mezcal production, specifically crafted in the village of Santa Catarina Minas, Oaxaca. This mezcal has made a name for itself through its authenticity and adherence to time-honored methods. Each bottle encapsulates the character of the land where the agave is cultivated, showcasing the unique terroir through its flavor profile. With a focus on sustainable practices, the distillery supports local farmers and the community, creating a spirit that not only embodies the culture of Oaxaca but also fosters the local economy.

ABV

Introduction

Tasting Notes

Del Maguey Minero Single Village Mezcal offers a complex and multifaceted tasting experience. On the nose, it greets with an enticing bouquet of floral essences, mingling harmoniously with notes of ripe figs and a hint of vanilla. The palate is equally intriguing, presenting a smooth texture that unfolds layers of flavorful depth. You may discover the interplay of sweet burnt honey and rich earthy undertones that embody the essence of the agave. The finish is long and smoky, leaving a lingering warmth that invites contemplation of the spirit’s journey from earth to bottle.

History

Del Maguey was founded in 1995 by Ron Cooper, an artist and visionary who sought to introduce the world to authentic mezcal crafted in the traditional manner. The Minero expression reflects Cooper's commitment to preserving the heritage of mezcal-making. Sourced exclusively from the small, picturesque village of Santa Catarina Minas, this mezcal is made from the Espadin agave variety—a plant that grows in the rugged terrain of the region. The villagers have been producing mezcal for generations, utilizing techniques passed down through the ages, ensuring that each batch tells the story of its origin and the rich culture of Oaxacan life.

Fabrication Process

The production of Del Maguey Minero begins with the careful selection of mature Espadin agave plants, which are harvested after several years of growth. The piñas, or hearts of the agave, are then cooked in traditional underground ovens, utilizing wood and stone to impart a rich, smoky flavor to the agave. After cooking, the agave undergoes natural fermentation in open-air wooden vats, where wild yeasts flourish, allowing the unique characteristics of the agave to shine through. Following fermentation, the mezcal is twice distilled using ancestral clay pot stills that contribute to its distinctive flavor profile. This craftsmanship not only showcases the versatility of the agave but respects the heritage of mezcal-making practices that have remained unchanged for centuries.