Mezcal is produced in the state of Oaxaca in southern Mexico, from several varieties of agave, but not blue agave. The pinas are cooked using wood-fired ovens, giving the spirit a pungent smokiness. Traditionally bottled with a worm (the original reason for this being unclear), mezcal uses the same terms as tequila: blanco, reposado and anejo. Read More »
Del Maguey Crema de Mezcal is made with 80% mezcal from San Luis Del Rio, mixed with 20% pure agave syrup, so expect it to be quite sweet. As the bottle proudly proclaims, "For women only...and a few strong men".
The Alipus label is dedicated to finding and distributing traditionally made small village mezcal. San Andrés is made from Espadin agave in Xitlapheua by Don Valente García Juárez. Winner of Tequila.net's 'Best of the Best' Judge Favourite award for Joven (young or unaged) mezcals in 2012.
Named for the masked Mexican wrestlers, Enmascarado is a traditionally made Mezcal, produced from espadin agave baked in earth ovens and pot distilled. This 45.2% version is diluted before bottling, unlike the punchier 54.2% edition, giving it a rather more vegetal flavour mingled in with woody smoke.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This Santo Domingo is named after its village of origin.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This bottle of Chichicapa was made in the village of the same name, and scored a hugely impressive 94 points from WIne Enthusiast.