Del Maguey Single Village Mezcal

Agave Type: ArroqueoRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos Vasquez Proof: 98 Proof, 49 percent ABVTasting Notes: Luscious cantaloupe, baking chocolate, vegetal notes, reminiscent of fresh green beans, with savory medium to long finish.Details: Crafted from semi-wild agave Arroqueo, this limited edition expression is dedicated to Thor Heyerdahl. roasted in a conical pit over hot rocks, buried with earth for three days, open air fermentation, twice-distilled slowly in an ancient bamboo clay still method. Only 360 bottles made.

Agave Type: AzulRegion: Valles Centrales, Oaxaca Maestro Mezcalero: Paciano Cruz Nolasco Proof: 94 Proof, 47 percent ABVTasting Notes: Creamy mouth feel with bright citrus notes and dried bananas. A sweet green herbaceous, wet stone quality with a touch of white peppercorn and a medium long finish. Details: Earth-roasted, fermented with airborne microbes, twice distilled, unblended the original, centuries-old Oaxacan, hand-crafted way.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Faustino Garcia VasquezProof: 82 Proof, 46 percent ABVTasting Notes: Medium nose, complex flavors, citrus. A long, smooth finish with overtones of mint.Details: Produced in a desert/tropical micro-climate at 5052 ft. Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, and oak wood for 4-5 days. Distilled in a copper pot still.

Agave Type: EspadnRegion: Oaxaca Maestro Mezcalero: Unkown Proof: 90 Proof, 45 percent ABVTasting Notes: Floral with hints of vanilla, citrus, tropical notes of pineapple. A bit of a caramel or butterscotch. Slight salinity. Details: Crafted from agave Espadn, roasted for 7-15 days using oak wood. Distilled using a copper pot still.

Agave Type: MadrecuixeRegion: San Luis Del Rio, Oaxaca Maestro Mezcalero: Paciano Cruz NolascoProof: 94 Proof, 47 percent ABVTasting Notes: Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish.Details: This special limited edition is crafted in the remote San Luis del Rio, Oaxaca. The wild, tall cylindrical Madrecuixes are matured for 10-15 years. Earth-roasted, open-air fermented, twice distilled,and unblended the original, centuries-old Oaxacan, hand- crafted way.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Floral essence, vanilla, figs, burnt honey, a hint of lemon. Deep, warm, and sweet to the finish. Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, Huamuchil, and Eucalyptus wood. Distilled in a copper pot still.

Agave Type: Papolote Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Aurielo Gonzalez TobonProof: 94 Proof, 47 percent ABVTasting Notes: floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality. Details: The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Basil, lemon, ocean, fruit, smoke, salinity, a hint of chicken. Details: Crafted from (double distilled) Minero Mezcal, then triple distilled in a clay pot still with wild mountain apples, plums, big red plantain bananas, pineapples, almonds, uncooked white rice, and a whole chicken breast, which is suspended by strings in the still for 24 hours.

Agave Type: EspadnRegion: Mixteca Alta, Oaxaca Maestro Mezcalero: Roberto Gutierrez RamirezProof: 96 Proof, 48 percent ABVTasting Notes: vibrant, sweet nose of papaya, ripe peaches. Sweet and floral on the palate with roses andviolets, followed by pepper and herbaceous notesof Hoja Santa and refreshing eucalyptus. Details: Crafted in the remote Northern Mixteca Alta. Roasted using oak and Tepehuaje wood, hand milled and distilled using galvanized steel and clay stills.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Paciano Cruz NolascoProof: 87 Proof, 47 percent ABVTasting Notes: Spicy, fruity and smoky, citrus, tropical fruits, peppercorn, herbaceous notes, smooth, creamy, and warming, clean finish.Details: Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, Quebrachi, and Huamuchil wood for 3-8 days. Crushed using a horse drawn tahona. open-vat fermentation. Distilled in a copper pot still.

Agave Type: EspadnRegion: Sierra Norte, Oaxaca Maestro Mezcalero: Espiridion Morales LuisProof: 96 Proof, 48 percent ABVTasting Notes: Light on the nose with citrus overtones. Roasted pear, tropical fruit, spice and wood with a clean dry finish.Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, and oak wood for 4-8 days. Distilled in a copper pot still.

Agave Type: TobalRegion: Sierra Norte, Oaxaca Maestro Mezcalero: UnkownProof: 90 Proof, 45 percent ABVTasting Notes: Sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. Details: Crafted from agave Tobal, roasted for 30 days using oak wood. Distilled using a copper pot still.

Agave Type: Papalometl Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Fernando Caballero CruzProof: 90 Proof, 45 percent ABVTasting Notes: Leather,slate, hints of black olive, meatiness. Amedium long finish of slightly sweetdark dried black cherries followed by earthy, savory mushroom. Details: Named in Nahuatlafter the butterfly (papalotl). Scientific name:agave Cupreata and looks like a giant Tobala.Distillation takes place in a stainless pot with aclay condensor and Carrizo (Mexican bamboo)tube.

Agave Type: TepextateRegion: Sierra Norte, Oaxaca Maestro Mezcalero: N/AProof: 90 Proof, 45 percent ABVTasting Notes: Candiedfruit on the nose, banana taffy, sugar.Passion fruit and marzipan, with a light cinnamonnote of canela (organic Mexican sugar). Floral notes of honeysuckle.Details: Crafted from wild Tepextate (agaveMarmorata) grown at a high altitude,almost vertical out of rocky mountainside.Crushed by a horse-drawn tahona. Distilled in a copper pot still.