Tags » Del Maguey

Eating Oaxaca

Oaxaca, they say, is the culinary capital of Mexico. I was eager to put this to the test.

I am still digesting Mexico City tacos when we arrive and check into our hotel. 1,311 more words

On The Road

Mezcal: Del Maguey Wild Papalome vs Del Maguey Wild Tepextate

Tequila and Mezcal are distilled from the crushed cooked and fermented Agave plant. But while Tequila must be made from the Blue Agave, Mezcal may be made from any variety. 267 more words


Into the Maguey Mountains

I’m partial to Del Maguey single village mezcal. And not simply because my pal, Michael, is a partner in the company. (Though he has winced on the rare occasion he has discovered one of his competitor’s products in my liquor cabinet.) The mezcals are complex and delicious, I like the backstory, the commitment to preserving tradition, and the Ken Price labels. 1,673 more words


24 Hours in Mexico City

I am in Mexico City, suddenly, at the invitation of my pal Michael, partner in Del Maguey single village mezcal, who has come on business. My business, as a chef, food blogger and brand consultant, is to learn all I can about his business — and as a Del Maguey advocate, to experience a golden-ticket immersion in artisanal mezcal production. 1,159 more words

On The Road

Del Maguey Vida Mezcal vs Del Maguey Espadin Especial Mezcal

The more I drink this stuff the more I am convinced on the overall quality of single origin Mezcal.

Del Maguey Vida Mezcal 42%

 Nose… 216 more words


Del Maguey San Pedro Taviche Mezcal vs Del Maguey Minero Mezcal

Mezcal is the distilled product from a mash made from the agave plant in Mexico. The better known Tequilla is therefore technically a Mezcal but can only be made in certain Mexican states. 723 more words