Del Maguey
ABOUT:
Founded by visual artist Ron Cooper in 1995, Del Maguey is widely credited with introducing authentic, artisanal mezcal to the world. Pioneering a "Single Village" concept, the brand highlights the distinct terroir, ancient production processes, and cultural heritage of indigenous Zapotec and Mixtec farmer-families across Oaxaca and Puebla. Del Maguey protects centuries-old, hand-crafted traditions—from roasting in earthen pits to natural open-air fermentation—ensuring that every bottle is a pure expression of its origin. Deeply committed to social and ecological sustainability, the brand works to preserve biodiversity by funding wild agave nurseries and supporting the local communities that safeguard this mythic, legendary spirit.
WEBSITE:
https://delmaguey.com/
MEZCALS OFFERED:
Vida Clásico: Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio by Palenquero Paciano Cruz Nolasco. Made from Espadín agave, this expression is naturally fermented and twice distilled in wood-fired copper stills. Designed as the global pioneer of the mixing mezcal category, it offers a highly versatile profile with vibrant tasting notes of mango, tangerine, ginger, roasted agave, cinnamon, and burnt sandalwood.
Chichicapa: An iconic and universally recognizable expression crafted by palenquero Faustino Garcia Vasquez in the broad valley village of San Balthazar Chichicapam. This classic Espadín mezcal features a complex, beautifully structured profile with a medium nose of sweet earth and roasted agave. On the palate, it delivers rich layers of citrus, chipotle, and baking chocolate, culminating in a long, smooth finish with subtle overtones of mint.
Tobalá: Sourced from the small, wild Agave potatorum (Tobalá) that grows naturally in high-altitude canyons under the shade of oak trees, much like truffles. Crafted by Rogelio Martinez Cruz in Santa Maria Albarradas, this expression features a rare 30-day roast. It boasts a sweet, umami-driven, and fruity nose, unfolding onto a creamy palate of mango, moss, earth, cinnamon, and delicate florals, finishing with exceptional minerality.
Pechuga: An extremely rare, limited-release mezcal historically reserved for special celebrations. Produced in Santa Catarina Minas, it starts with double-distilled Minero mezcal. During a long third distillation in clay pots, seasonal harvest fruits (like wild mountain apples and plums), spices, and almonds are added, while a raw, skinless chicken breast (pechuga) is suspended in the still to add savory balance and silky density. The result is an incredibly complex, slightly salty spirit with notes of harvest fruit, basil, lemon, clove, ocean air, and a rich, scotch-like smokiness.