Mezcal (Stocked)

Question 1

Del Maguey

Vida

_{<strong>Village</strong>: San Luis Del Rio, Oaxaca}

_{<strong>Maguey</strong>: Espadin}

_{<strong>Elevation</strong>: 900 M (2952 ft)}

_{<strong>Roast Duration</strong>: 3-8 days}

_{<strong>Proof:</strong>84 (42% ABV)​}

_{<strong>Profile</strong>}

_{<em>Aroma of honey, vanilla, pineapple and citrus that gives way to notes of fresh herbs, earthy minerals, cinnamon, banana and tangerine on the palate. The finish is long and soft, with a touch of black pepper.</em>}

Answer 1

Who

The Del Maguey Single Village Mezcal Project was founded in 1995 by Ronald Cooper, an internationally renown artist and mezcalero.

Each mezcal belonging to the project is sourced from a unique region in Oaxaca’s Central Valley and represents a singularly exquisite expression of the village’s terrior.

Process

From estate-grown agave, which are nearly a decade old and harvested by expert farmers with a special knife called acoa. Once the agave have been harvested, the heart of the plant, or piña, is removed and cooked for several days in a large, earthen pit lined with hot stones. This process caramelizes the piñas natural sugars, and gives the piñas a slightly smoky aroma and flavor profile. Then, the piñas are crushed and fermented, before the remaining pulp is twice distilled through a small, wood-fired, riverside copper pot still. Following distillation, the mezcal is bottled at 84 proof.