Del Maguey Single Village Mezcal, founded by Ron Cooper, is celebrated for its dedication to authentic, artisanal mezcal crafted in small Oaxacan villages. Each bottle tells the story of its origin, capturing the unique terroir, traditional techniques, and cultural significance of the region. A key element that sets Del Maguey apart is its commitment to sustainability and supporting local communities. By working closely with indigenous Zapotec producers, the brand ensures fair trade practices, environmental stewardship, and the preservation of centuries-old mezcal-making traditions. This not only delivers a product of exceptional quality but also contributes to the livelihood and heritage of the people behind it.
Del Maguey Mezcal, founded in 1995 by artist and mezcal visionary Ron Cooper, has played a pivotal role in introducing traditional Oaxacan mezcal to the global market. Cooper's journey began with a transformative trip to Oaxaca in 1986, where he experienced mezcal for the first time. This encounter inspired him to establish Del Maguey, emphasizing the production of "Single Village Mezcal." This approach highlights the unique characteristics of mezcals crafted in specific Oaxacan villages, preserving traditional methods passed down through generations.Ron cooper was instrumental in promoting Mezcal in the U.S
History and Heritage
Del Maguey's commitment to authenticity involves collaborating directly with indigenous Zapotec and Mixtec producers, known as "palenqueros." Each expression reflects the distinct terroir, agave species, and artisanal techniques of its village of origin. This dedication not only preserves cultural heritage but also supports local communities by providing them with sustainable economic opportunities.
Production Methods
The production of Del Maguey mezcals adheres to traditional, handcrafted processes:
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Agave Harvesting: Mature agave plants, often aged between 7 to 20 years depending on the species, are hand-harvested.
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Roasting: The harvested agave hearts, or piñas, are roasted in earthen pit ovens lined with volcanic stones. This imparts a distinctive smoky flavor to the mezcal.
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Fermentation: After roasting, the agave is crushed—traditionally using a stone mill called a tahona—and then fermented naturally in open wooden vats, allowing wild yeasts to initiate fermentation.
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Distillation: The fermented mash is distilled, often in small-batch copper or clay stills, depending on regional practices.
Expressions of Del Maguey Mezcal
Del Maguey's portfolio showcases a diverse range of mezcals, each offering unique flavor profiles
Del Maguey Chichicapa
ABV: 48%
Village: San Balthazar Chichicapam, Oaxaca
Palenquero: Faustino Garcia Vasquez
Crafted in the broad, arid valley of San Balthazar Chichicapam, this mezcal is made from local Espadín agave and distilled twice in wood-fired copper stills.
AROMA
Relatively light, featuring sweet citrus (mandarin orange, lime), roasted agave, and subtle smoke. Hints of vanilla, peppercorn, and fresh flowers may emerge.
APPEARANCE
Clear, with a slight oily sheen when swirled, indicating a rich texture.
PALATE
Deep and sweet on the palate, with citrus leading into tropical notes like pineapple and tamarind. Smoky barbecue and herbal undertones (mint, fennel) add complexity, balanced by a creamy mouthfeel.
FINISH
Long and evolving, with developing smokiness, a touch of chocolate, and a minty freshness. It dries out slightly, leaving bittersweet citrus rind notes.
Del Maguey Vida
ABV: 42%
Village: San Luis del Río, Oaxaca
Palenquero: Paciano Cruz Nolasco
This artisanal mezcal is handcrafted along the tropical riverbanks of San Luis del Río, where the Río Hormiga Colorada flows. It is naturally fermented and twice distilled in wood-fired copper stills.Vida is known for its versatility in cocktails
AROMA
Fruit-forward with notes of honey, vanilla, and roasted agave. There’s a subtle smokiness, often accompanied by hints of pineapple and citrus.
APPEARANCE
Clear, with a bright, transparent look typical of unaged mezcal.
PALATE
A mix of ginger, cinnamon, burnt sandalwood, banana, and tangerine. The smoke is pronounced but not overpowering, balanced by a sweetness from cooked agave and a touch of earthiness.
FINISH
Long and soft, with lingering heat and a peppery bite. Some detect a slight bitterness or metallic edge, making it more suited for cocktails than sipping neat.
Del Maguey Minero
ABV: 49%
Village: Santa Catarina Minas, Oaxaca, Mexico
Palenquero: Florencio Carlos Sarmiento and his sons, Florencio Carlos Vasquez and Luis Carlos Vasquez
Hailing from Santa Catarina Minas, Minero is distilled in clay stills, imparting a unique character. It is celebrated for its floral and fruity notes, with a creamy texture and a touch of minerality.
This mezcal is crafted using traditional methods, including natural fermentation and double distillation in small clay stills with bamboo tubing, which imparts its unique fruity character.
AROMA
Wet clay, fermented herbs, and subtle smoke. Floral hints (vanilla, lime zest) mix with a chalky minerality.
APPEARANCE
Clear, with a dusty, matte quality from clay pot distillation, often showing fine legs in the glass.
PALATE
Creamy and smoky, with milk chocolate, raisins, and charred agave. Notes of leather, black olive, and citrus peel shine through, balanced by clay-driven earthiness.
FINISH
Medium-length, with a dusty clay finish, vanilla, and lingering charcoal. It’s straightforward yet distinctive, with a gentle bite.
Del Maguey Tobala
ABV: 45%
Village: Santa María Albarradas
Palenquero:
The maestro behind Del Maguey Tobalá is Rogelio Martínez Cruz, a Zapotec producer who has worked with Del Maguey since 1996.
Made from the wild Tobala agave, this rare expression offers complex flavours of tropical fruit, spice, and a pronounced earthiness, reflecting the rugged terrain where the agave thrives.
AROMA
Sweet and fruity, dominated by mango, ripe peaches, and cinnamon. Some detect floral honeysuckle or a cheesy funk, with minimal smoke.
APPEARANCE
Crystal clear, with a delicate, lightweight appearance reflective of the wild Tobalá agave.
PALATE
Smooth and balanced, offering dried tropical fruit (pineapple, mango), a touch of heat, and woody or leathery undertones. The sweetness persists with a creamy texture.
FINISH
Extra smooth and long, with lingering smoke, minerality, and a subtle lactic note. It’s earthy yet refined, with no harsh burn.
Del Maguey Pechuga
ABV: 49% (varies slightly, often 48%–50%, due to the unique triple-distillation process with fruit and chicken breast).
Village: Santa Catarina Minas, Oaxaca, known for clay pot distillation and a warmer climate.
Palenquero: Traditionally overseen by multiple producers, but often credited to the Cruz Nolasco family (related to Vida’s producers) or rotating maestros like Florencio "Don Lencho" Nolasco, depending on the batch.
A traditional celebratory mezcal, Pechuga involves a third distillation with wild fruits, nuts, and a suspended chicken breast (pechuga) in the still. This process imparts a rich, savory-sweet complexity, making it unique among mezcals.
AROMA
Complex and unique—basil, lemon, ocean brine, and ripe fruit (apples, plums). A faint meaty or savory note hints at the chicken breast used in distillation.
APPEARANCE
Clear, sometimes with a faint golden hue from the triple distillation process and ingredients like fruit and chicken breast.
PALATE
Scotch-like smokiness meets black licorice, anise, and cloves. Fruitiness blends with a savory poultry essence, creating a rich, tingling mouthfeel.
FINISH
Elegant and balanced, with lingering black pepper, light smoke, and a meaty richness. It’s smooth yet bold, with floral and mineral traces.