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

Product Information

A good mezcal has a very different high than other spirits. After a sip, it seems my feet come off the ground a centimeter or two – a floating feeling— and an intense, comfortable connection with the earth and the sky. Next, the colors become a bit brighter, and if drinking with others, the connection between people gets stronger and the conversation more humorous and fluid. Del Maguey Founder Ron Cooper This combination of traditional methods lends San Luis del Rio Azul a distinct flavor profile that marries the best of both worlds. 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.

That conversation could help demystify mezcal, casting aside its more daunting attributes. “The smoke that most people automatically associate with the category can be scary and off-putting. It was also to me at the beginning of my education,” Aredes says. When it comes to VIDA Puebla, Aredes commends its flavor profile. 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.” This mezcal’s makers, Rogelio Martinez Cruz and his family, live in the mountain town of Santa Maria Albarradas (hence this mezcal’s subtitle, ‘The Wild Mountain Maguey.”) This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.The fruit forward, easy sipping Del Maguey Vida is an approachable introduction to the spirit. Wall Street Journal 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 distinguishes itself through its exceptional spirits and the captivating artwork adorning each bottle. 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.

Single Village Mezcal

However, it is crafted using traditional Mezcal methods, including cooking agave in underground pits using wood and coal as fuel sources, rather than steaming in the Tequila process. Mezcal is made by roasting the sweet hearts of the agave plant in an earthen pit, then crushing and fermenting them to yield a sweet mash that is distilled in copper alembic stills.

Mezcal is an agave-based spirit, and tequila, in fact, is a type of mezcal. Unlike the wider mezcal category, which encompasses spirits made from upwards of 30 different types of agave, tequila can be made only with blue agave in just five Mexican states. Production methods differ as well. Whereas the agave for tequila is steam-roasted, agave for mezcal is often pit roasted, giving it a smoky flavor.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.” The burgeoning popularity of Del Maguey has helped pave the way for a more diverse agave spirits landscape in the United States. You can swap in mezcal in any tequila-based drink, including Margaritas, but given its rich, intense character, it’s also a good substitute for scotch or whiskey in classics like the Old Fashioned. But it’s wonderful sipped neat in a traditional manner, followed by an orange slice dipped in sal de gusano, a salt blended with chiles and insect larva.