Del Maguey Chichicapa Mezcal is a Mezcal from the Del Maguey Mezcal brand crafted in Mexico .
Del Maguey Chichicapa Mezcal offers a uniquely complex flavor profile, with notes of citrus, tropical fruit, and a subtle smokiness that sets it apart from other mezcals. Interestingly, this artisanal spirit is produced using a 400-year-old technique involving a horse-drawn tahona stone to crush the agave hearts, a method that contributes to its distinctive character and depth of flavor.
Del Maguey Chichicapa Mezcal captivates cocktail drinkers with its distinctively smoky, herbaceous flavor profile and rich cultural heritage. This single-village mezcal is crafted from 100% Espadín agave using traditional production methods, including roasting the piñas in underground pit ovens, which imparts a complex, earthy character that sets it apart from the sugarcane-based sweetness of rum.
Del Maguey Chichicapa Mezcal shines when sipped neat at room temperature, allowing its complex smoky and fruity notes to fully unfold on the palate. It's an excellent choice for slow sipping on cool autumn evenings, pairing wonderfully with grilled meats, rich moles, or even dark chocolate desserts, while also lending depth and character to agave-based cocktails that call for a touch of smoke.
Nose: Smoke and roasted agave lead the way, complemented by citrus zest, green bell pepper, and a hint of vanilla. Earthy undertones of wet clay and fresh herbs add complexity.
Palate: Rich and full-bodied with a balance of sweet and savory. Grilled pineapple and cooked agave nectar mingle with black pepper and mesquite smoke. Notes of lime, green olives, and a touch of leather emerge as it opens up.
Finish: Long and warming with lingering smoke. Hints of cocoa, cinnamon, and mineral notes persist. A subtle spiciness and dried fruit sweetness round out the experience, leaving a pleasant, dry aftertaste.
Del Maguey Chichicapa Mezcal is crafted using traditional methods in the village of San Baltazar Chichicapam, Oaxaca. The process involves roasting agave hearts in earthen pits, fermenting the crushed piñas with wild yeasts, and then double-distilling the mash in small clay or copper pot stills, resulting in a complex, smoky spirit that captures the essence of its terroir.
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Please drink responsibly. CA Residents: Proposition 65 Warning.
