Del Maguey Chichicapa Single Village Mezcal

The first mezcal Ron Cooper released, and still the one Del Maguey call the archetype of a great Oaxacan broad-valley mezcal. It comes from San Balthazar Chichicapam, a village at 5,052 feet in a valley with its own desert and tropical micro-climate, where Faustino Garcia Vasquez works with his son Maximino.

Espadin agave of seven or eight years is roasted four to five days over sabino, encino, ocote, eucalyptus and huamuchil, crushed by a horse-drawn tahona, fermented on wild yeast for six to eight days in open wooden tinas and twice distilled in small copper stills. Mineral and sea air on the nose with cigar smoke and toasted almond; green bell and chili pepper on the palate with smoked almond, leather and cedar. Bottled at strength, with no coloring or additives.

For a world of ways to enjoy it, tap 'Cocktails with this ingredient' and browse the recipes on Difford's Guide.

ABV 48% | 750ml | Mexico