This Friday, October 17th from 5 to 7pm in both the Brooklyn and Manhattan wine stores we will be pouring 3 organic mezcals from Del Maguey, an independent, family owned producer from Oaxaca (prounced wah-ha-kah).
Mezcal is very similar to Tequila. Both are Mexican spirits made from the agave (maguey) plant. Tequila, by Mexican law, may only be produced with blue agave plants from the town of Tequila and the surrounding region of Jalisco. Mezcal (translated “earth roast maguey hearts”), on the other hand, comes from Oaxaca, a region a few hundred miles to the south and is produced using a slightly different process. Once the agave, or maguey (pronounced: ma-gay), has fully matured the leaves are chopped off, leaving only the the large pinas, or pineapples. The pinas are cooked for 2 to 3 days in large rock-lined pits in the earth, then crushed to produce a mash. The mash is mixed with water and ferments for around 8 days. It is then distilled twice. This process gives the mezcal a smokier, earthier aroma and taste then its maguey relative, tequila.
Tasting Notes:
Del Maguey Crema de Mezcal - mixed with unfermented agave honey to boost the sweetness. A nose of pears and vanilla becomes more tropical on the palate while flavors of roasted nuts emerge.
Del Maguey Chichicapa Single Village Mezcal - a lighter nose than some with thirst quenching citrus notes, smoky flavors blended with mint and chocolate on the finish.
Del Maguey Tobala Single Village Mezcal - pear, guava, and spices on the nose blossom into mango and cinnamon and resolve in a smoke and white pepper finish.
