Del Maguey Ibérico Mezcal
This is what you get when one of the greatest minds in modern gastronomy, Chef José Andrés, and his team, ThinkFoodGroup, meets Ron Cooper, Del Maguey’s founder and his mezcalero at Santa Catarina Minas. Replacing the classic chicken breast typically used in the harvest celebration producing Pechuga mezcals, this bottling uses the highly-sought-after ham from the black-footed Ibérico pigs.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"This mezcal is stark and abrupt, spicy and savory. The nose is an array of fruit ranging from fresh peaches to grilled pineapples. It tastes of savory smoke, ash, baking spices, butterscotch and a bit of that grilled fruit that seduced us on the nose. This mezcal drinks like a meal in of itself, but why don’t you go ahead and pair this with some Ibérico ham for the ultimate pairing."