Del Maguey Vida De San Luis Del Rio Mezcal, 70 cl

Product Information

Michael Merolli, CEO of House of Tequila – Pernod Ricard, said: “Del Maguey Vida Puebla is an invitation to those who haven’t yet experienced the power of mezcal. Much like the rest of our portfolio, it truly is a ‘taste of place’ and celebration of our rich history. It embodies where we’ve been and where we’re going.” Mezcal is mostly produced in the Oaxaca region of Mexico, and the locals personify the artisanal approach to distilling. We’re seeing a resurgence of these types of independent distilleries around the world, but in Oaxaca – they’ve been doing it for generations. Each release is produced by a different master distiller, having distinct characteristics for every bottle. Del Maguey is crafted in various small distilleries scattered throughout the Mexican state of Oaxaca.

This combination of traditional methods lends San Luis del Rio Azul a distinct flavor profile that marries the best of both worlds.

Review and Tasting

Pernod Ricard’s House of Tequila has added an ‘accessible’ mezcal to its Del Maguey portfolio. Del Maguey Vida Puebla has been described as an ‘accessible’ mezcal

The “Single Village Mezcal” approach is a methodology that provides village producers (palenqueros) with the freedom to produce mezcal using ancient practices that were established before the Spanish conquest. I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits. The Los Angeles times dubbed Ron Cooper as “the architect of mezcal’s resurrection” for single-handedly revitalising this Mexican spirit. Within Las Milpas and several other mezcal varieties, the influence of terroir is especially pronounced due to the use of raw fermentation. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.A good mezcal has a very different high than other spirits. After a sip, it seems my feet come off the ground a centimeter or two – a floating feeling— and an intense, comfortable connection with the earth and the sky. Next, the colors become a bit brighter, and if drinking with others, the connection between people gets stronger and the conversation more humorous and fluid. Del Maguey Founder Ron Cooper My favorite source of agave spirits is Old Town Tequila; other options include Astor Wines and Caskers. How to drink Del Maguey? NOSE: Apple, Smoke, Alcohol, A Smoke seems to come and go, a more floral smell with the second sip. Every label is unique, showcasing a distinct story carefully crafted by the distiller. How to pronounce Del Maguey? The mezcal is said to be ‘rich, yet mellow’ with notes of roasted agave, white peach, candied pine and ‘a gentle citrus lift’.

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. The fruit forward, easy sipping Del Maguey Vida is an approachable introduction to the spirit. Wall Street JournalSwanson agrees, adding, “Mezcal is one of the most labor-intensive exports out there, and is culturally and historically the most significant product coming out of Mexico. It should be consumed with the appropriate respect for what goes into it,” she says, summarizing: “Buy small, buy private, do your homework.” The final product combines hints of tropical fruit with floral notes and subdued spice, lingering notes of sweet lavender and minerality undeniably reflecting the spirits’ earthy origins. Del Magueys 100% Tobala The Antonio family also uses an underground roasting oven cut directly into the granite hillside, infusing heaps more flavor from the environment. Over the years, Cooper formed working relationships with these artisanal producers. In 1995, Del Maguey was founded to uplift these methodologies and bring their products to the U.S. intact.

In contrast, Del Maguey highlights dozens of one-of-a-kind, age-old traditions, ones cultivated by generations of families in small villages across Mexico. During a tasting with New York-based brand education director Éva Pelczer, she said Miller wants folks to think about Del Maguey mezcal the way they think about wine — considering the different varietals of agave, different regions, and different production methods used to make the spirit. Sure enough, among the 25+ different expressions that the green-glassed Del Maguey now spans, the flavor profiles available really run the gamut. They even change slightly from year to year due to a variety of elements ranging from climate to the wild yeasts that happen to land on the agave hearts. (Batch numbers are printed on all Del Maguey bottles, so you can easily compare one year to another if you’re so inclined.) Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades.His advice for someone who is new to the category? Start slow. “Take small sips — which is hard for many as people usually haven’t taken the time to sip any high-proof spirit in the past — and take the time to understand the different flavors,” he says. Many of these villages are known for ceramic work, textile weaving and natural dyes,” says Pelczer. “Mezcal is one of those artisanal products. So you’ll begin to see this phrase, ‘liquid art.'”