Un elixir mítico
Adéntrate en lo místico con nuestra gama de mezcales artesanales. Del Maguey promete mostrarte lo mejor que los licores mexicanos tienen para ofrecer. Cada botella trae consigo una experiencia y cada trago contiene una expresión propia. Te contará una historia fuera de tiempo en la producción tradicional de mezcal, aprovechando ingredientes fuertes y salvajes para crear un sabor verdaderamente mágico.
La herencia del mezcal es única, es de pasión y de paciencia, aprovechando todo lo que la tierra puede ofrecer para crear un delicado equilibrio de sabores sofisticados. El mezcal es un producto que debe ser conocido por el mundo, una bebida que está pensada para saborear en traguitos o, como decimos en México, a besitos.
Sumérgete en la cultura y la tradición de las bebidas mexicanas con nuestra variedad de mezcales artesanales, elaborados únicamente con los agaves de más alta calidad y las mejores técnicas de producción.
Nuestro mezcal
Nuestro Mezcal es más que un destilado de agave hecho en México. Es la cultura y herencia de las familias indígenas. Es el corazón del maguey y el alma del pueblo.
¿Cómo disfrutarlo?
Mezcal Del Maguey Single Village es una bebida para saborear. Dale calidez a tu paladar con sus aromas, sabores y fuerte textura. Cada trago te llevará a una aventura. ¡Disfrútalo!
NUESTRAS BOTELLAS
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 es elaborado a través de métodos artesanales en un palenque de última generación en Axocopan, Puebla. Los agaves maduros se cocinan bajo tierra, se fermentan de forma natural en el entorno local rico en minerales volcánicos y se destilan en pequeños alambiques de cobre.
Colección VIDA
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
Hecho a mano en una ladera empinada en el pueblo de alta montaña de Santo Domingo Albarradas, bordeando un exuberante bosque nuboso. Agave: Espadín: fermentado natural y doblemente destilado en alambiques de cobre alimentados con leña. Al olfato es ligero con muchos cítricos secos; al paladar ofrece frutas tropicales con un poco de pera tostada, un toque de sal y un final limpio y seco.
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.
Colección Especiales
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.