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

£9.9
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Del Maguey Vida De San Luis Del Rio Mezcal, 70 cl

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

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

If you’re a fan of assertive, smoky espadín-based mezcals, go for Gracias a Dios ( view at Drizly). But if you’re a fan of fruity tobala agave, try Del Maguey Tobala instead ( view at Wine.com).

By far the most recommended brand of the bunch, Banhez Joven is what’s known as an ensamble—a mixture of agave varieties, in this case 90 percent espadín and 10 percent barril agaves—made by the Unión Productores de Agropecuarios del Distrito de Ejutla de Crespo (UPADEC), a co-op of farmers and producers located in Ejutla, Oaxaca. “I love that Banhez is produced by a co-op of mezcaleros, so you know that every dollar spent on this mezcal directly benefits the community and hands that produce it,” says Salehi. Del Maguey Single Village Mezcal is iconic among those familiar with mezcal in the United States. Easily distinguished by the colorful hand-drawn art adorning each of its over 2 dozen bottles, Del Maguey has established itself as one of the world’s best-selling mezcal brands since it was founded in 1995. My favorite source of agave spirits is Old Town Tequila; other options include Astor Wines and Caskers. How to drink Del Maguey? I’m totally new to Mezcals, this is my first review so please bear with me… it’s a steep learning curve. I became curious about mezcal after reading the novel “Under The Volcano” by Malcolm Lowry. If you have not yet read it, you should it’s a classic. At first I tried a couple mezcal margaritas, enjoyed them and decided I should investigate further. At La Josie in Chicago, bar manager Juan Carlos Parker says this mezcal is “a nice way to switch things up while still being cost-effective; mezcales from San Luis Potosí are much less smoky than Oaxacan espadín, and salmiana tends to have very green notes, with a slightly cheesy flavor profile.”

While the previous mezcals on this list have been made from agave Espadin, 100% Tobala is made from… well, Tobala! The new Del Maguey Vida Puebla is made from 100% Espadín agave, which is roasted underground and naturally fermented before it is distilled twice in copper stills.

NOSE: Apple, Smoke, Alcohol, A Smoke seems to come and go, a more floral smell with the second sip. Over the years, Cooper formed working relationships with these artisanal producers. In 1995, Del Maguey was founded to uplift these methodologies and bring their products to the U.S. intact.

Producer Story

The village distillers follow a strict adherence to the natural, rustic and pure process they established over 500 years ago, to produce mezcal with only two ingredients: the heart of the maguey (agave), and 10% pure water added to the fermentation process. Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. Pernod Ricard’s House of Tequila has added an ‘accessible’ mezcal to its Del Maguey portfolio. Del Maguey Vida Puebla has been described as an ‘accessible’ mezcal Each of these families produces on vastly different scales, varying not only in quantity but in agave varietals and production methods. While the ever-popular Del Maguey Vida might use electric milling to hasten the production process, expressions like Tobala and Las Milpas use traditional methods which have remained the same for over 200 years.

The mezcal is said to be ‘rich, yet mellow’ with notes of roasted agave, white peach, candied pine and ‘a gentle citrus lift’. The burgeoning popularity of Del Maguey has helped pave the way for a more diverse agave spirits landscape in the United States. The maguey are then ground into a mash using horse-powered stone mills or hand held mallets. This mash then begins a 14-30 day natural fermentation process in wooden vats, before it’s distilled twice in wood-fired clay or copper stills. An Introduction to the Del Maguey Founder 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. The leaves of the maguey are removed to reveal the heart of the plant. This is then roasted for 3 to 5 days in a conical pit over hot stones that are covered with maguey fibre and earth.The final product combines hints of tropical fruit with floral notes and subdued spice, lingering notes of sweet lavender and minerality undeniably reflecting the spirits’ earthy origins. Del Magueys 100% Tobala This Mezcal is truly exceptional, showcasing a rich character with pronounced flavors of freshly ground pepper, cloves, and a touch of ripe tangerine.

If you prefer a chilled drink, I recommend using large ice cubes to avoid excessive dilution. Artwork You’ll find the familiar notes of traditional Tequila flavors along with the characteristic flavors of Mezcal. The iconic green bottle and distinctive artwork — all done by the late artist Ken Price, a close friend of the founder — never fail to draw a guest’s eye, according to Stanley. Besides the eye-catching bottle, he appreciates Del Maguey’s vast amount of expressions. “It has so many options for novice mezcal drinkers or big agave heads who want to dig into some rare agaves,” he says.

Paciano Cruz Nolasco

The “Single Village Mezcal” approach is a methodology that provides village producers (palenqueros) with the freedom to produce mezcal using ancient practices that were established before the Spanish conquest. 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. This combination of traditional methods lends San Luis del Rio Azul a distinct flavor profile that marries the best of both worlds.



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