del maguey iberico

This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. The collaboration process between Cooper and Andres began in 2012 when Andres’ Research and Development team, lead by Chef Ruben García, came to visit the Del Maguey distillery in Santa Catarina Minas, in the state of Oaxaca. The idea of introducing an Ibérico ham in-lieu of the Pechuga was suggested to Ron by Ruben, and a couple of months later Ruben shipped a leg of Ibérico ham to Del Maguey to begin the testing of this new blend of mezcal. The result is a wonderful marriage of flavors and aromas and an innovative expression of pure mezcal.