A Mythic Elixir
Dive deep into the mystic with our range of artisanal mezcal. Del Maguey promises to showcase the very best of what Mexican spirits has to offer. Each bottle brings an experience and each sip offers its very own expression. Telling a timeless story of traditional mezcal production and harnessing raw and rugged ingredients to create a truly magical flavor.
The heritage of mezcal is one of passion and patience, utilizing all that the land has to offer to create a delicate balance of sophisticated flavors. Mezcal is a product the world needs to know about, a drink which is designed to be savored with a sip.. or a kiss as the Mexicans say.
Indulge yourself in the culture and tradition of Mexican spirits with our range of artisanal mezcals, made using only the finest agave and production techniques.
Our Mezcal
Our Mezcal is more than just an agave distillate made in Mexico. It is the culture and heritage of indigenous families. The heart of the maguey and the soul of the village.
How to Enjoy
Del Maguey Single Village Mezcal is a beverage to be savored. Warm your palate with its aromas, flavors and rich textures. Each taste takes you on an adventure. Enjoy!
Our Bottles
Vida Clásico
Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish.
Vida de Muertos
Hand-crafted by the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Vida de Muertos is a special 45 ABV edition of Vida inspired by the batches of Mezcal that are distilled in autumn by the family of Paciano Cruz Nolasco and shared for the celebration of Dia de los Muertos. Nose of tropical fruit and hints of warming spice, a creamy texture with floral notes, green herbs and poblano peppers, with a long, complex finish.
Vida Puebla
Del Maguey Puebla is crafted through artisanal methods in a state-of-the-art palenque in Axocopan, Puebla. Ripe agaves from Puebla are roasted underground, naturally fermented in the local environment rich with volcanic minerals and twice distilled in small copper stills.
VIDA Collection
Chichicapa
Hand-crafted in the village of San Baltazar Chichicapa, cradled by low hills in a broad, arid valley. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of sweet roasted agave & toasted corn, palate of dried fruit & sweet almond, finish of chocolate & mint.
San Luis del Rio
Hand-crafted by the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of roasted pineapple & bright citrus, palate of mango, cocoa, dried chiles & a touch of salinity, finish of cigar smoke & lots of fruit.
Santo Domingo Albarradas
Hand-crafted on a steep hillside in the high mountain village of Santo Domingo Albarradas bordering a lush cloud forest. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Light nose with lots of dry citrus, a palate of tropical fruit with a bit of roasted pear and salinity and a clean dry finish.
Santa Catarina Minas - Minero
Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadín. Naturally fermented and twice distilled in ancestral ancestral clay stills with bamboo tubing. A nose of granite and fig, palate of citrus, honey and green herbs.
Village Tradiciones Collection
Tobalá
Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tobalá. Naturally fermented and twice distilled in wood-fired copper stills. Nose of fruit & florals, palate of mango, cinnamon & bright salinity with a long, creamy finish.
Village Varietales Collection
Madrecuixe
Marcos Cruz Méndez, crafts this limited mezcal expression in the verdant seclusion of San Luis del Río, where the Red Ant River meanders. Using the wild, towering Madrecuixe agave, known for its cylindrical shape and ground-up leaf growth, Marcos employs traditional earth roasting and leverages natural airborne microbes for fermentation before distillation in his copper stills.
Arroqueño
This Arroqueño mezcal is a rare delicacy, distilled from semi-wild agave that matures over 18 years, akin to a larger version of its genetic offspring, Espadín. The family employs age-old techniques, roasting the piñas in a conical pit with hot rocks and earth for three days, followed by a prolonged, natural fermentation
Barril
This Barril honors the extraordinary skill of the late Florencio “Don Lencho”, former patriarch of Del Maguey’s partner family in Santa Catarina Minas. Distilled from the largest and fattest variety of the Karwinski agave, which grows like a tree and yields a savory, complex spirit, the family allows for an extensive fermentation period of nearly 30 days in ancestral clay stills.
Papalome
The Wild Papalome mezcal, distilled from the Papalome agave thrives in the tropical Mixteca Alta region. The maestro palenquero Fernando Caballero Cruz honors the traditional methods of San Pedro Teozacoalco, using a stainless-steel pot, clay condenser, and bamboo tubing for distillation.
Jabalí
Jabalí is a distinctive mezcal crafted from the challenging Jabalí agave, a variety that is rare due to its propensity to foam from high saponin levels during production. This expression boasts a complex flavor profile with notes of fresh figs, baked apples, star anise, and a subtle hint of Parmesan rind, complemented by bright acidity, floral touches, and a slight sandalwood finish.
Papalote y Pizorra
Nestled in a tropical valley with vistas of the volcanoes of Puebla lies the village of San Pablo Ameyaltepec. Here, maestro palenquero Aurelio González Tobón and his family honor mezcal traditions akin to those in Oaxaca, roasting, milling, and fermenting the hearts of 12-18-year-old Papalote and Pizorra agaves.
Cuixe
Crafted on a hillside in Santa María Albarradas surrounded by fruit trees and rose bushes. This expression is naturally fermented and twice distilled in a wood-fired copper still, revealing a complex profile with notes of hoja santa, fresh jalapeño, bay leaf, and lilac, with palate notes of guava, lychee nut, and plantain.
Tepextate
Del Maguey Tepextate mezcal, meticulously crafted by Rogelio Martínez Cruz, is a tribute to the Tepextate agave’s extensive maturation of 18-25 years. This agave, known for its large, spiraling leaves, flourishes on the rocky terrain of Santa María Albarradas, a region conducive to its unique growth pattern.
Espadín, Arroqueño y Mexicano
Crafted by Roberto Gutiérrez and his sons in the serene mango groves beside the river near San José Río Minas. It is naturally fermented and twice distilled in a unique steel pot with a clay condenser and bamboo tubing, embodying a fusion of tradition and innovation. This expression offers a complex taste profile, skilfully blending three agave varietals from the heart of Oaxaca.
Especiales Collection
Pechuga
Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestral clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and a chicken breast are used in the third distillation.
Ibérico
Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestarl clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and Ibérico ham are used in the third distillation.