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Del Maguey San Jose Rio Minas Mezcal
This product is available in: CA, NH, NY, ND Unfortunately, we can't ship to PO Boxes and APO addresses.Size750mL Proof100 (50% ABV)
This product is available in: CA, NH, NY, ND Unfortunately, we can't ship to PO Boxes and APO addresses.
About Del Maguey San Jose Rio Minas MezcalDel Maguey, Single Village Mezcal was founded in 1995 by Ron Cooper, who wanted to introduce the world to previously unavailable artisanal mezcal produced the original handcrafted way. Through deep relationships with indigenous producers in Oaxaca and Puebla, Mexico, Del Maguey protects and preserves the ancient production processes that have been passed down for generations. These traditional methods, combined with the diverse micro-climates and terroir of Mexico, give each creation its own unique, rich, sweet and smoky character that celebrates the art of each family producer. Every product in the brand’s range is made by individual family palenques. The brand has been part of the portfolio of the international spirits company Pernod Ricard since 2017.
The expressions in the Del Maguey, Vino de Mezcal Series are hand selected by the founder, Ron Cooper. They are produced in very limited quantities from select wild and cultivated varietals. Before the notion of mezcal or tequila as spirits categories, agave based spirits from anywhere in Mexico were traditionally referred to as vino de mezcal. The first mention of tequila as a beverage is in the town of Tequila’s tax record of 1873, which contains an entry showing that three barrels of mezcal wine from the region of Tequila were sent to Santa Fe, New Mexico.
Del Maguey San Jose Rio Minas is a very limited edition of the brand’s Vino de Mezcal series. This mezcal is made by palenqueros Roberto Gutierrez Ramirez and Alberto Gutierrez in the remote village of San Jose Rio Minas in the Northern Mixteca Alta region of Oaxaca. It is made with maguey Espadin and Arroqueño (maguey is a common Oaxacan word for agave), which are harvested at the age of 8–10 years. After roasting for 3–4 days using oak and tepehuaje wood, the agave hearts are milled by hand with mallets in a canoa. The mash is fermented for 10¬15 days, and then distilled in a galvanized steel/clay still. Water from a spring is used to bring it to 50% ABV before bottling.
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It can be made from different types of agave in different parts of Mexico, but most of it (60%) comes from the state of Oaxaca. Mezcal offers a large diversity of flavor profiles and ranges between 40 and 55% ABV.