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

Product Information

The burgeoning popularity of Del Maguey has helped pave the way for a more diverse agave spirits landscape in the United States. 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. The Cruz family roasts their agave in earthen pits not for three days, but 30. In the process, the piñas get a sort of jump start on the fermentation process, literally beginning to rot underground. When finally removed after a month, the charred, dark orange piñas are engrossed in blue and white webs of fungus. While the previous mezcals on this list have been made from agave Espadin, 100% Tobala is made from… well, Tobala!

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. You’d expect the surrounding terroir of luscious fields, fruit trees and rose bushes to feature heavily in this mezcal, and you’d be right. However, those influences are joined by another set of all-together unique flavors which I’d never quite experienced before.There’s an infinite quality to the culture. There’s so much richness and history, and we’re just scratching the surface with what we’re able to access in the U.S.”

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.Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades.

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. My favorite source of agave spirits is Old Town Tequila; other options include Astor Wines and Caskers. How to drink Del Maguey?

An Introduction to the Del Maguey Founder

Nowadays, Del Maguey releases 25 bottles produced by ten families and nine different agave varietals. 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. 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.” 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 Swanson agrees, adding, “Mezcal is one of the most labor-intensive exports out there, and is culturally and historically the most significant product coming out of Mexico. It should be consumed with the appropriate respect for what goes into it,” she says, summarizing: “Buy small, buy private, do your homework.”

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. In fact, Del Maguey’s founder Ron Cooper is a visual artist whose work has been featured in the Guggenheim and the Whitney Museums. Cooper first ventured to Oaxaca in the 1970s to learn about the state’s renowned glass blowing and ceramics methods. Little did he know, he’d stumble upon something else entirely. 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.”) 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. Every label is unique, showcasing a distinct story carefully crafted by the distiller. How to pronounce Del Maguey?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