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Del Maguey Chichicapa Mezcal

Del Maguey Chichicapa Mezcal

'Smooth, pure and astonishingly complex.' 
Eric Asimov, New York Times

$145.00 Per Bottle

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$145.00 (Buy 1 or More)

46.0%
Oaxaca
N/A
750ml
+
BOTTLE(S)
Winery Direct: Dispatched in 3-5 days.More info
$145.00
46.0%
Oaxaca
N/A
750ml
THE BRIEF
  • THE BRIEF
  • THE FINER DETAILS
  • EXPERT REVIEWS
  • Mezcal is a spirit on the rise. Often thought of as Tequila's smoky, spicy little brother, it has often been overlooked outside of Mexico. But all of that is changing thanks to producers like Del Maguey. Founded in 1995 by Ron Cooper, Del Maguey produces artisanal, single village Mezcal that rivals the world's best Tequilas in terms of complexity, and intensity of flavour. If Tequila can be compared to the fruity and spicy whiskies of Speyside, then Mezcal is the smoky, peated, Islay dram - and with just as much flavour too.

    Chichicapa is a Mezcal from the village of the same name, in the Oaxaca region of Mexico (Mezcal's spiritual home). Made from Espadin agave, rather then blue Weber, these Mezcal are hand-crafted using the ancient and indigenous techniques of roasting in buried earth 'ovens,' and milling using a stone wheel, drawn by a horse. This is a complex and layered spirit, designed for sipping neat, or with an ice cube or two.

  • The pueblo elevation is 5052 ft. (1540 meters) in a broad valley with a desert and tropical micro-climate. Village: Chichicapa. 100% Espadin agave, roasted for 4-5 days.

    WHAT SHOULD YOU EXPECT?


    Chichicapa has a medium nose and a complex taste with lots of citrus and a long, smooth finish with overtones of mint and smoke.

  • 94 POINTS

    WINE ENTHUSIAST


    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 buried 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.'

    94 POINTS

    OMARI WHEAT - DISTILLER.COM


    As with many traditionally made mezcals there can be batch variation and the Chichicapa is no exception. That said, what you should expect on the nose is for there to be an intense and not shy aroma. Sweet and savory with notes of butterscotch, burnt sugar, fireworks, pine, grilled pineapple and freshly snapped green beans. Much of that is mirrored on the palate but with emphasis on: tamarind, butterscotch, smoky bacon, grilled pineapple and sea salt. Truly a bold spirit. Lush, rich, fatty, sweet, savory and contemplative. All while accomplishing the rare feat of being both filling and refreshing!'

    ERIC ASIMOV - NEW YORK TIMES


    Our No. 1 mezcal in the tasting was Del Maguey's Chichicapa, which was smooth, pure and astonishingly complex... Smooth, briny, complex, fruity, herbaceous and vegetal.'