Del Maguey Single Village Mezcals are created in extremely small quantities following traditional production methods developed in the 16th century. The hearts of the agave are roasted over hot stones in a put in the ground for three to five days while covered in earth, ground to a mash using horse-powered stone mills, and then naturally fermented in wooden vats. The spirit is then created using two slow distillations in wood-fired clay or copper pot stills. The result is unlike any spirit you have experienced before. Earthy and stunningly complex, each bottle is a unique experience.
Del Maguey Chichicapa is crafted in a village with an 6,000 foot elevation located in broad valley with a desert and tropical micro-climate. This village's mezcal is delicate and nuanced with citrus, fresh herbs, pineapple, and a wisp of smoke on the palate.
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