Del Maguey Chichicapa Mezcal

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.

• Del Maguey Chichicapa Mezcal is made from wild agave plants that take up to 30 years to mature, harvested only when a specific quiote (flowering stalk) appears, signaling peak ripeness.
• The palenquero (mezcal maker) for Chichicapa, Faustino Garcia Vasquez, uses a unique fermentation process involving wild airborne yeasts and pinewood vats, which contributes to the spirit's distinct pine and fruity notes.
• Each bottle of Del Maguey Chichicapa contains a tiny amount of "pechuga" - a small piece of raw chicken breast hung in the still during the third distillation, believed to balance and enhance the mezcal's complex flavors.