Del Maguey Papalote de Puebla Mezcal

Detailed Description

Del Maguey Papalote de Puebla Mezcal is crafted by Aurelio Gonzalez Tobon in the state of Puebla, Mexico. The papalote maguey takes 12 to 18 years to grow and after harvesting, the hearts (piñas) are earth-roasted for 3 to 5 days. The juices are pressed using a horse-powered mill and naturally fermented in an oak vat for 6 to 9 days, then distilled only time “through copper plates, in a resaque (also known as reflux) style alembic still.” It is bottled at 47% ABV.

Del Maguey Papalote de Puebla Mezcal Tasting Notes

Nose: Floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit.

Palate: It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese).

Finish: Finishes with a delightful finesse, remarkable complexity, and a memorable minerality.

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.