Description
Detailed Description
Made from semi-wild maguey Barril (the biggest of the Tobasiche, Madrecuishe, Cirial, Larga family). Roasted in a conical pit over hot rocks, buried under a cap of earth for three days, open-air fermentation for thirty days, double distilled with a bamboo clay still, the centuries-old Oaxacan organic, hand-crafted way.
Del Maguey Barril Mezcal Tasting Notes
Nose: Spicy, floral carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, and notes of wet green hay.
Palate: Caramel, roasted root vegetables, umami, and terracotta flavors throughout.
Finish: Soft, gentle and full-bodied with a slate-like minerality and a hint of salt.
Distillery Information
Del Maguey (pronounced ma–gay) Single Village Mezcal was founded in 1995, and they’ve been one of the most innovative and trail-blazing international spirits brands since. Their founder, Ron Cooper, is largely credited for the current growing popularity of Mezcal on the international market. His dedication to Mezcal and the country of Mexico, where Del Maguey is produced, has helped to dispel many of the worm-in-bottle and other negative stereotypes that surrounded Mezcal for years.
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