Mezcal, Mexico / Oaxaca
Made from organic swordfish agave, the hearts of which are cooked on the ground for several days and then ground using a mill powered by a mule, the Del Maguey mezcals are distilled in small copper and clay stills .This extremely rare version, 650 litres per year, was distilled a third time with white rice, local fruit (pineapple, apple, etc.) while a chicken breast (pechuga) was suspended in the still. Extremely fine in expression, the empty glass alone reinvents the world of Mezcal.

TASTING NOTE

Colour: Colourless.

Nose: Rich, smooth. Like a sweet wine, it dispenses both citrus (grapefruit, lemon) and ripe (pear, plum) and exotic (pineapple) fruits. It evolves on spices (star anise) and on camphor. This medicinal character is accentuated by notes of castor oil.

Palate: Both round and nervous. The fresh fruits (grapes, gooseberry) are energized by notes of pure agave. Its “organic” character transpires through the crunchiness of its fruit. It evolves on aromatic plants (marjoram, thyme, savoury). The peacock’s tail agave covers the taste palette a second time.

Finish: Long, endless. The agave is this time in the background, the salt has appeared, the fruits are candied (apricot, fig, date). Delicately smoked, it shows a lot of minerality (lava, shale). The empty glass reveals chamomile and white mint.