vida crema chichicapa san luis minero de mezcal...

NOM O41X

Village: Chichicapa

Palenquero: Faustino Garcia Vasquez

and son Maximo

Maguey Varietal: Espadin

Terroir: Tierra Blanca,

Tierra Amarilla, Tierra Roja,

and Tierra Negra

Still: Copper

ABV: 46%

Village: San Luis Del Rio

Palenquero: Paciano Cruz Nolasco

and son Marcos




and Tierra Negra

Still: Copper

ABV: 40%



and son Marcos




and Tierra Negra

Still: Copper

ABV: 42%



and son Marcos




and Tierra Negra

Still: Copper

ABV: 47%

The state of Oaxaca’s culture and topography is the most varied in the country of Mexico. There are 16 indigenous languages still spoken today. The capital city of Oaxaca is in the center of a confluence of three great valleys at an altitude of 5,200 feet. There are mountains, plains, fertile valleys, tropical jungles and the Pacific Ocean all creating differing microclimates for as many as 30 varieties of maguey. The general breakdown of flavor is: The high, narrow mountain valley mezcals are drier, more aromatic and go to the upper palate. The low, broad valley mezcals are fruitier, cheeky, chewy, middle mouth with lots of body.

Terruño • TerroirTierra Blanca: Chalky soil, like Champagne & Armagnac regions of France.

Tierra Amarilla: Granite, mineral rich, well drained.

Tierra Roja: Iron rich, volcanic soil same as Tequila region.

Tierra Negra: Humus rich soil, lacking minerality.

Village: Santa Catarina Minas

Palenquero: Florencio Carlos Sr.,

Elvira, Placida, Luis Carlos, and

Florencio Carlos Jr.


Terroir: Tierra Blanca

& Tierra Amarilla

Still: Clay

ABV: 49%

Chichicapa is the classic archetype of a great broad valley mezcal. Sweet smoky earth roast maguey, chipotles, pineapple, grapefruit, fresh tortillas on the nose. On the palate the flavors are extremely well balanced; quince, spicy herb notes, dried fruit, lemon, lime, roast maguey, pear and apple. Chichi ends in a long finish etched with smoke, bitter chocolate, citrus and hint of mint.

“San Luis del Rio has one of the most beguiling aromas in the spirit world, with endless complexity of cocoa, fruity/smoky dried chiles, roasted pineapple and hints of bananas. The silken palate expands further on those aromas, revealing a range of flavors as well as a seductive smokiness laced throughout. The finish is extremely long and complex with flavors of fruit and fine cigar smoke; there’s even a hint of iodine which provides a salty character. Mezcal San Luis del Rio is a world-class spirit.”

— Josh Eisen, Wine & Spirits Magazine

“The fruit-forward, easy sipping Del Maguey VIDA is an approachable introduction to the spirit”

— Wall Street Journal

We developed Vida with our palenquero over a four year period to be the supreme organic artisanal mixing mezcal. Along the way it also turned out to be great for sipping. Vida has a soft aromatic nose of roast agave, tropical fruit and honey.The palate offers ginger, cinnamon, burnt sandlewood, banana and tangerine, with a long soft finish.

For Women Only…and a Few Strong Men

Del Maguey presents another unique traditional libation, Crema De Mezcal, a combination of Miel de Maguey (unfermented syrup of the roast agave) and Mezcal San Luis del Rio. Ten percent Miel de Maguey is added to ninety percent San Luis del Rio. Crema de Mezcal has a nose of roast maguey, with vanilla and pear, a creamy sweet, almond, apple, coffee, pineapple palate and a long sweet orange, smoky finish.

Chichicapa San Luis Del Rio

Crema De Mezcal

Vida

“By any account the mezcals of Del Maguey offer an

opportunity to taste some of the best in the world”.

Eric Asimov, New York Times

Distilled in an 800 B.C. Chinese-style clay still with bamboo tubing, in Minero you can actually taste the absence of copper. It has the most distinct flavor and aroma complex with a wide range of notes. At one end there are bright granite and mint flavors. At the other, apricot, tropical fruit, cream. In between you’ll taste hints of vanilla, fresh fig, lime and smoke, burnt honey flavor and a bit of lemon. It is deep and warm through to the finish, blessed with rich layers of flavor covering a broad spectrum.

Minero

From the heart of the maguey, and the soul of the village.

State of OaxacaCity of Oaxaca

State of OaxacaMezcal Production

TequilaProduction

Mexico

20122013

Village: Santo Domingo Albarradas

Palenquero: Espiridion Morales Luis

with Juan, Esther and Armando



& Tierra Amarilla

Still: Copper

ABV: 48%

Village: We never tell the name

of this Village or our palenquero

Maguey Varietal: Tobala

Terroir: Tierra Amarilla

Still: Copper

ABV: 45%







& Tierra Amarilla

Still: Clay

ABV: 49%







& Tierra Amarilla

Still: Clay

ABV: 49%

You don’t find mezcal....mezcal finds you!

Artist Ron Cooper vowed to make this amazing liquid art available to his friends in 1995. He did not dream of the cult of devoted consumers that would be created by these amazing farmer-produced, ritually used, traditional Mezcals. Each Del Maguey bottling, named for the village where it is produced...nearly single handedly created the Artisanal Mezcal category, by offering a continuously growing collection of exceptional, rare Mezcals, created by individual family palenqueros in remote villages hours out on dirt roads throughout the state of Oaxaca, Mexico. Taste the Place!

Produced in extremely limited quantities as they are labor intensive and crazy slow, DM preserves the ancient, traditional processes and styles, and protects the incredible quality of these amazing spirits. DM’s philosophy, as an early pioneer and role model, has promoted what we now know as green, organic, sustainable and Fair-Trade.

DM has always supported the biodiversity and rich, cultural heritage of Oaxaca. Embracing deep relationships with our Zapotec, Mixe and Mixtec palenqueros, DM has improved communications, greatly increased stable, planned annual incomes, and bettered living conditions for our palenqueros and extended families. DM continues to create ecologically beneficial agricultural programs to ensure sustainable, certified organic production.

The growing category of Traditional Mezcal led by Del Maguey is not a trend...it’s a consciousness. All Del Maguey Single Village Mezcals are distilled to proof: No Water, No Chemicals, No Comparison. From the heart of the maguey, and the soul of the Village. Sip It. Don’t Shoot It.

STIGIBEU! The Zapotec toast that translates: to your health, the health of your friends and Mother Earth!

For more information just visit our website, and enjoy our Mezcalitos...look for the GREEN WALL!

delmaguey.com

Albarradas has a high light nose with lots of dry, citrus overtones. A bit of roasted pear and tropical fruit on the tongue, herbaceous and peaty with a clean dry finish. Santo Domingo Albarradas is located in the Mixe (pronounced Mee-Hay) region Northeast of Oaxaca, next to a high altitude cloud forest. Tropical plants and fruits grow here beside manantial springs and rushing mountain streams.

This rare maguey is found growing naturally only in the highest altitude canyons, growing in the shade of oak trees like truffles. Tobalá’s form is different than the maguey Espadin (Sword) or maguey Azul (Blue). It is smaller and broader leafed. The Zapotecs say in times before the maguey began to be cultivated by man in lower altitude fields,our ancestors made their mezcal from this wild plant. Our 100% wild harvested Tobalá is floral, fruity, cheesy, grassy, packed with minerality, with an amazingly long finish.

This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.

Pechuga has a sweet nose of roast agave, basil, lemon, ocean, and wild mountain fruit. It is incomparably rich and soft, with a huge mouthfeel, and the flavors of plums, raisins, almonds, anise, cinnamon and grain. This rare mezcal is incredibly complex with a lingering finish.

All mezcal produced in the village of Santa Catarina Minas is made in small clay stills with bamboo tubing. Our producer and his sons make a very special mezcal called Pechuga. The Pechuga production season is limited to year end due to the special ingredients: wild mountain apples and plums that must be in season and cannot be substituted.

Pechuga is begun with Minero mezcal that has already been double distilled. In preparation for a third distillation they place about 75 liters of mezcal in the still and add about 25 lbs of wild mountain apples and plums, big red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice.

Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness.

They say the reason for the breast is so the mezcal is not dominated by the fruit...a balance.

Upon completion the Pechuga is removed from the still and hung in the family Altar room...the most important space in the house.

Our Iberico is made in the exact same way as Pechuga, but instead of a chicken breast we use Pata Negra (Jamon Iberico), the legendary ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain. It is a collaboration process between DM founder Ron Cooper and Chef José Andrés.

Using strictly natural, artisanal processes over five hundred years old, the village palenquero (maker) captures the true body and spirit of mezcal with only two ingredients: the heart of the maguey (agave), and pure water added only to the fermentation. With the leaves removed, the hearts of maguey are roasted over hot stones covered with maguey fiber and earth in a conical pit in the ground for three to thirty days. They are rested in the shade for a week, then ground to a mash using horse-pulled stone mills or hand held oak bats. Next begins a long period of natural fermentation in wooden vats (7 to 30 days), and finally distilled twice to proof, very slowly in wood-fired clay or copper stills.

Santo DomingoAlbarradas

Tobala IbericoPechuga

Pechuga & IbericoTraditional Process

DMAF 6/18/2014

DE LA CALIDAD DEL MEZCAL

• C

ONS

EJ

O MEXICANO REGULADOR

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C O M E R C A M

2014

vida crema chichicapa san luis minero de mezcal...

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