Del Maguey was founded by internationally renowned artist Ron Cooper in 1995. Ron was instrumental in bringing true Single Village Mezcal to the world and one of the first to work with single villages. The mezcals in the Del Maguey range are made by Zapotec Mexican Indian producers (palenqueros) and their families in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Each mezcal is named after the village where it is made.
Ron Cooper and Chef José Andrés, and his team at Think Food Group, worked collaboratively to create Del Maguey Ibérico, a unique mezcal made with Ibérico de Bellota ham. The collaboration process between Cooper and Andres began in 2012, when Andres’ Research and Development team, led by Chef Ruben García, came to visit the Del Maguey distillery in Santa Catarina Minas, in the state of Oaxaca. It is here, where they witnessed the making Del maguey Pechuga, made from mountain fruits, almonds, white rice and a whole chicken breast (Pechuga). The idea of introducing an Ibérico ham in-lieu of the Pechuga was suggested to Ron by Ruben, and a couple of months later Ruben shipped a leg of Ibérico ham to Del Maguey to begin the testing of this new blend of Mezcal.
Ingredients: 100% Agave Espadín Pechuga (8-12 years old).
Producer: Florencio “Don Lencho” Laureano Carlos Sarmiento & Luis Carlos Vazquez.
The base of Del Maguey Ibérico is Pechuga mezcal, a procedure that includes distilling the spirit three times and incorporating wild mountain fruits, almonds, white rice and a whole chicken breast (pechuga), resulting in a crystal clear liquid of amazing taste and smoothness. Instead of chicken this mezcal was made with Ibérico de Bellota ham, the legendary ham made of free- range, corn-fed, black-footed Ibérico pigs from Spain. The result is a wonderful marriage of flavours & aromas and an innovative expression of pure mezcal.
This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, green hay and forest floor. Round, soft, gentle, full-bodied, with long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.