Featuring a pairing of Epoisses and DEL MAGUEY, San Luis del Rio
Epoisses is made in a small town in Burgundy, in France and is one of the great gourmet cheeses of France and of the world. Each gourmet cheese is covered in an edible reddish-brown coating, and underneath that coating is a creamy, soft, white interior with a daunting aroma that comes straight from the farm, often said it is a candidate for the top ten most pungent French cheeses. Epoisses is produced in small discs and is washed in Marc de Bourgogne as it ripens.
The flavor is deliciously rustic but also creamy and refreshing with sour lemons lingering on the palate. Because of the strong flavor and aroma of this cheese, it is best served on its own, rather than used in cooking. Truly a great French gourmet cheese, Epoisses must rank high on your list of great French gourmet cheeses to be both savored and appreciated.
TALES OF THE COCKTAIL
New Orleans, Louisiana, July 8th - 12th.
Tasting Room, Wednesday, July 8, 12:30 PM - 2:00 PM
Tasting dinner, Thursday, July 9, 8:00 PM - 11:00 PM in collaboration with BAYONA Executive Chef Susan Spicer and Chef Jeremy Gresham.
AGAVEPALOOZA Seminar Saturday, July 11, 4:30 PM - 6:00 PM, Moderator - Steven Olson, AKA Wine Geek; Panelist - Ron Cooper, Del Maguey; Panelist - David Suro, Siembra Azul and
Panelist - Dr. Rodolfo Fernandez, Mexican Anthropologist, Instituto Nacional de Antropologia e Historia; Panelist - Junior Merino, The Liquid Chef; Panelist - Andy Seymour AKA Mixologist.
Click here to see Agavepalooza
Click here to see The Spirits of Mexico
Bayona Tales of the Cocktail Spirited Dinner Menu
First Course: Ashley's Pickled Shrimp with Deviled Eggs, Served with La Condesa (Siembra Azul Blanco, Damiana, Pineapple Juice, Agave Nectar, Lime Juice, Dehydrated cactus salt rim.)
Second Course: Eggplant Fritters with Spicy Chickpea Relish and Yogurt Sauce, Served with Dragon Ahumado (Del Maguey Minero Mezcal, St Germain, Grapefruit, Lemon Grass, Spiced-Pasilla Salt Rim.)
Third Course: Pan Roasted Baby Chicken with Polenta, Tomato-Arugula Salad, Served with Cubico (Cigar infused Siembra Azul Anejo, Navan (Vanilla Liqueur), Lemon, Grilled Pineapple, Roasted Agave, Mezcal Essence.)
Desert: Summer Berry Pudding, Served with Thyme Flor Agave (Del Maguey Minero Mezcal, Siembra Azul Blanco Tequila, Thyme Honey, Peches, Iced Jasmine Tea.)
Cocktails by: Junior Merino - The Liquid Chef
TELLURIDE WINE FESTIVAL
Thursday, June 25, 5pm - 7pm: Reception for Patrons, chefs, speakers, winemakers, sponsors and exhibitors at Capella in Mountain Village.
Patrons will have an exclusive opportunity to meet and mingle with all of this year's featured Chefs, Master Sommeliers, and Visiting Wineries, and Winemakers.
Premium wines and Mezcal will be available to accompany the breathtaking views of Telluride on this inaugural evening of the 2009 Telluride Wine Festival.
Saturday 2:30pm - 4:00pm: Reserve Seminar at La Cocina de Luz
An Afternoon of Decadence: Magical Elixirs of Mexico
A Tasting of Artisan Mezcal and handcrafted Mezcal cocktails with Steven Olson also featuring Ron Cooper of Del Maguey Single Village Mezcal, and cocktails by Andy Seymour, with Leo DeGroff.
Saturday 4:00pm - 6:30pm: GRAND TASTING at TOWN PARK.
ASPEN FOOD AND WINE CLASSIC
Aspen, CO, Friday June 19th - Sunday, June 21st.
Friday 4:00 - 6:15 DM Tasting
Saturday 11:30 - 1:15 & 4:30 - 6:15 DM Tasting
Sunday 12:30 - 2:00 DM Tasting
Click here to see Full Events Schedule
This is the tenth anniversary of DM participating in the Astounding event. We will have two tasting tables shared by Carlos Camarena, owner EL Tesoro, Del Maguey and Jimmy's.
Jimmy's always has a great ceviche and his bartenders will be shaking up great cocktails for the Grand tastings... two on Saturday and one on Sunday in the big tent.
We believe we were the first to serve Spirits and Cocktails other than wine at the Event? Now look at the explosion of Cocktails, Mixology, and pairing of Spirits with meals.
Aspen, CO, Friday June 19th, DM serving aka wine geeks cocktail, The Oaxacan Dream.
TAMBIEN Annual Dinner
TEXAS WEEK
Tuesday May 19th through Friday May 22nd - Passed Pairing at LA CONDESSA, Austin by chef Rene Ortiz, a Del Maguey afternoon of Cocktails and DM tasting 4-6 pm at ANVIL, Houston with Bobby Huegel and a passed pairing, Cocktails and tasting at HUGO'S 6-8 pm.
J BAR - TUCSON AZ
May 13, 2009 Wednesday 6:00 PM Del Maguey Tasting at J BAR with passed pairings by chef Janos Wilder.
$40.00 per person (tax and gratuity additional).
Please call us at (520) 615-6100 to reserve a place in the tasting
Misty Kalkofen in WALL STREET JOURNAL
April 18th, WALL STREET JOURNAL
Eric Felten writes; A Welcome Sign of Vodka's Decline
It's now official (and not a moment too soon): Vodka is passe.
The documentation comes in the new edition of Food & Wine magazine's annual drinks book, "Cocktails '09," which hits shelves in a couple of weeks.
Each year since the series began in 2005, Food & Wine has collected signature concoctions of prominent (or at least well-publicized) bartenders nationwide.
The books have given us a running guide to recent fashion in drinks and are every bit as valuable to the curious and thirsty looking for up-to-the-moment quaffs as they will someday be to cocktail historians.
And the early 21st-century trend that stands out more than any other is the steep decline in drinks using vodka.
In the inaugural edition, "Cocktails 2005," vodka was king. Faux-Martini embarrassments littered its pages, a testament to the tenacity of a fad that wouldn't fade.
There was the obligatory Pomegranate Martini made of vanilla vodka, peach schnapps, lemon juice, sugar syrup, pomegranate juice and Sprite.
Orange vodka, blue curacao, lime juice and sugar syrup produced the Indigo Martini. Vodka and rose syrup made for a Rose Martini.
The cocktail template of the day was to add some sweet and brightly colored juice, syrup, or liqueur to a slug of vodka to create a candy concoction that could be labeled a -Martini.
One can understand the widespread if deluded craze for vodka in the years straddling the millennium: As a way to inject unobtrusive alcoholic content into sugary drinks, the spirit is unsurpassed.
And what a windfall it was to the liquor industry to take one of the cheapest and most easily made alcohols and sell it as a luxury good. You'd have to patent water to get much higher returns.
Full Article
NOW CHECK THIS... the last paragraph.
But my favorite drink in "Cocktails '09" is a full-blown original. Misty Kalkofen of Boston's Drink bar created the Maximilian Affair, using mezcal, elderflower liqueur, sweet vermouth and fresh lemon juice. An instant classic, it is simple, interesting and unique. But to achieve the widespread currency it deserves, it needs a simpler name. I suggest shortening it to Maximilian. (I doubt there will be any confusion with an obscure old drink of gin and Galliano that shared the moniker.) I also took the liberty of adjusting the proportions ever so slightly. Making the drink is also a good excuse to buy a bottle of decent mezcal -- look for a smoky, single-village mezcal from a company called Del Maguey.
Best of all, Ms. Kalkofen's cocktail is 100% vodka-free.
TEQUILA AZ
1ST Annual Tequila Festival, Phoenix, Arizona - A new Tequila Mezcal Celebration
Saturday, March 21st, 4-8 PM, Heritage and Science Park, 115 N 6th St., Phoenix, AZ 85004
Dozens of Premium Spirits - Southwest Fare from top Arizona Restaurants - Bartenders Margarita Showdown - Del Maguey Mezcal Seminar
ZOLO GRILL
Boulder, CO; Tasting dinner Zolo Grill Thu. March 12th.
Oyamel Cocina Mexicana Presents the Tequila & Mezcal FestivalA Lively Celebration Featuring Premiere Tequila Brands with Special Guests
Washington, D.C. Oyamel - Cocina Mexicana; CHEF'S DINNER
Join us on Wednesday, March 4 at 7:30 pm for a Chef's Dinner hosted by David Suro and Ron Cooper.
The six-course menu with tequila and mezcal pairings features all the special menu items created for the festival by star Chef Jose Andres' Executive Chef Joe Raffa. During the dinner, David Suro and Ron Cooper will share their experience producing spirits..
March 5, Ron Cooper presents a Del Maguey Tasting in the Butterfly Bar.
HAPPY NEW YEAR
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BINNY'S CASTLE - DM SEMINAR
Binny's Ivanhoe Castle & Catacombs Tasting Room
Wednesday, September 24th, 3000 N. Clark, Chicago, IL 60657, (773) 935 9400.
The tasting seminar will be from 6:00 - 7:30 PM.
We had a great one in June and this seminar will feature FRESH EARTH ROAST AGAVE
to help understand where the sweet flavors of our Single Village Mezcals originate.
SWS OF ILLINOIS FALL FEST
September 23rd, Navy Pier, Chicago, IL .
The tasting will be open to trade from 1:00 - 5:00 PM.
Stop by our table and sip all seven of our fine Single Village Mezcals.
Special thanks to Gary Hirsch, Signature Division of SWS, IL.
DM TASTING at LENELL'S
Saturday, September 20th, 4 - 8 PM, LeNell's Wine & Spirit Boutique
416 Van Brunt St, Brooklyn (Redhook), NY 11231 (718) 360-0838.
LeNell Smothers opened LeNell's Ltd, a Wine and Spirit Boutique in Red Hook in the fall of 2003.
The shop specializes in American whiskey, cocktail education, bitters, and small family wineries from around the globe.
LeNell's Ltd has been recognized by numerous publications including GQ magazine as one of the "Best 50 Stores in America",
by NEW YORK magazine as "Best Liquor Store" in NYC, and by WHISKEY magazine as "US Retailer of the Year."
We love doing anything with LeNell Smothers.
Stop by and sip our fine Single Village Mezcals.
Take DM home and pick up some of LeNell's other interesting spirits as well.
LeNell's
BRANDY LIBRARY NYC
Limited to 30 attendees: The Brandy Library will host a tasting of Mezcal and Tequila - Tuesday, September 16th, 2008 7:00 - 9:00 PM.
Join Ron Cooper of Del Maguey and David Suros of Siembra Azul in a joint tasting.
Brandy Library
Thanks Ethan, Joel and ...
19th Annual WINEBOW VINTNER'S HARVEST
Del Maguey is extremely pleased to work with this great distributorship and it's responsive sales team.
September 16th & 17th, 275 Hudson Street, (between Spring & Dominick Streets) Chelsea, NY 10013.
The tasting will be open to Press and VIP's from 12:00 - 1:00 PM and open to trade from 1:00 - 6:00 PM.
Take this opportunity to taste Winebow's great selection of Fine Spirits and Wine.
Stop by our table and sip all seven of our fine Single Village Mezcals.
Short List
June 23 Pairing Dinner, Into the Glass, Grapevine, Texas.
June 12 - 15 Aspen Food & Wine Classic, Aspen, Colorado, DM table and Sombra introduction.
June 11 Tasting dinner - Tambien, Denver, Colorado, DM and Sombra paring dinner
INTRODUCING
June, 2008
We are proud to announce the introduction of mezcal Sombra, San Luis del Rio, Oaxaca.
Sombra is a partnership between Richard Betts (Master Sommelier, Little Nell Aspen, Betts & Scholl), Dennis Scholl (Entrepreneur, Contemporary Art Collector,
Betts & Scholl) and Charles Bieler (Three Thieves/Rebel Wine Co, Bieler Pere et Fils) with a consultation by Ron Cooper of Del Maguey.
More importantly, it's made by one of the palenqueros (artisan distillers) who makes several of Del Maguey's bottlings. Blessedly Sombra has the same general profile -- exotic,
smoky, complex and delicious. It's not for everyone, but once you get the mezcal bug, you won't be going back to tequila (except for El Tesoro and 7 Leguas).
It helps to
know as you're enjoying a taste of mezcal that the good stuff -- a small field: Sombra, Del Maguey, Los Danzantes and a couple others -- is made not in giant industrial factories
like a lot of tequila, but by people using primitive, natural methods (usually employing a horse pulling a heavy stone mill to crush the agave, cooking it over rocks that had been heated with a wood fire)
in a pit in the ground, fermenting it naturally, and distilling it in ancient stills over an open flame).
There are no bottled spirits available
in this country that are still made in exactly the same way they were hundred of years ago. And, amazingly, they're some of the most polished and delicious things on the market.
By Jordan MacKay 7x7
It's just reaching the market in AZ, CA, CO, NM, & NY, and you can find it online at SombraOaxaca
Short List
June 4 Tasting Dinner - Fuego Mexcan Grill, Arlington Heights, Illinois.
June 3 Tasting Seminar - Binny's South loop, Chicago, Illinois.
May 31 Tasting Seminar - House of Glunz, Chicago, Illinois.
May 4 Online Virtual Tasting - Tequila.net.
April 18 Public Tasting - Susan's Fine Wines, Santa Fe, New Mexico.
Tequila.net Virtual / online tasting
Darin Jones, owner of Tequila.net is hosting a Virtual / online tasting scheduled for Sunday, May 4th, 2008 at 7:00pm MST.
Join Del Maguey in the TEQUILA.net online chat room to discuss our lineup of Single Village Mezcals.
Online Tasting and discussion
Spirit Salvation at Ranch 616
We're kicking off this series with a visit from Ron Cooper, the founder of Del Maguey Mezcals. He's going to take us on a tour of the Oaxacan Mountains of Mexico where the finest agave liquors in the world are made.
Chefs Kevin Williamson & Antonio Vidal will provide the perfect food pairings to balance and compliment these special libations. These unique liquors are hand-crafted organically using traditional methods. Miniscule quantities ensure an exclusive audience.
Come experience these award-winning mezcals in the company of one the world's foremost mezcal experts. An experience not to be missed!
For reservations or more info, contact a ranch hand at 479-7616.
April 16, 2008 - 616 Nueces, Austin, Texas 78701 - 7:00 pm - $75/person
Oyamel Cocina Mexicana Presents the Tequila & Mezcal FestivalA Lively Celebration Featuring Premiere Tequila Brands with Special Guests
On March 20, guests will have the opportunity to sample Del Maguey's rare, unblended mezcals with company founder Ron Cooper.
Del Maguey's single village mezcals have a complexity that makes them akin to fine brandies or single malt scotches.
Cooper will conduct a tasting of Del Maguey's award-winning mezcals including their rare Mezcal Pechuga,
triple distilled with wild mountain apples, plaintains, almonds, plums and chicken breast at Oyamel's Butterfly Bar, from 5 PM to 7 PM.
This tasting is free to the public.
Named one of the best new restaurants of 2007 by Esquire magazine, Oyamel Cocina Mexicana's small plates are
inspired by antojitos and tacos, the classic street food of Mexico. Part of Chef José Andrés' THINKfoodGROUP, Oyamel is located
at 401 7th Street NW in Washington, DC. For more information including hours of operation and reservations information please
visit the website, Oyamel, or call (202) 628-1005.
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CHICHICAPANUMBER ONE MEZCAL IN MEXICO
la Primera Saboreada de Mezcales Oaxaca 2007 November 16,17,18 - Oaxaca, Mexico - Chichicapa was tasted by twenty blind judges - Headed by Hugo Dacosta, Enologist/Owner, Vino Piedra - Valle Guadalupe, Baja California;
Jose Antonio Fraguas, Mayor of Oaxaca; a member of the Mexican Tequila Academy; 2 top D.F. women chefs - Monica Patino and Patricia Quintana; 4 U.S. Chefs including, Freddy Sanchez from Adobo,
Chicago and Sean Yontz of Mezcal/Tambien, Denver; as well as Leonardo Da Jandra - an important contemporary Mexican writer, his wife Painter, Agar Garcia; Cornelio Perez, Mezcal promotor in Mexico city;
Juan Beckman, Owner - Casa Cuervo; Jose Banuelas, Previous owner - Tequila Cazadores and other qualified "Catadors" of mezcal. Twenty-one mezcals from legal states included in the mezcal Denomination of Origin
other than Oaxaca and ten produced in Oaxaca were tasted. Chichicapa was awarded Numero Uno!
FIRST INDEPENDENT SPIRITS FEST
October 13, W Hotel, San Francisco - Sponsored By Riannon Walsh, CEO of Celtic Malts, Inc,
42 small independent distillers put on a five hour tasting for a thousand aficionados.The event went extremely well for Del Maguey...
Check the following link: Miss Flighty
JAMES BEARD HOUSE DINNER
Aug 22, 2007, 7 PM. The Beard House, 167 West 12th Street, New York, NY 10011.At their popular Denver eateries, Chris Douglas and Sean Yontz create contemporary dishes inspired by their Latin American heritage. Ron Cooper's traditionally prepared, small-batch mezcals are the perfect pairing for the modern Mexican menu Douglas and Yontz have designed for this dinner.
Hors d'Oeuvre
Butter-Poached Spiny Lobster with Crisp Potato Cakes
Foie Gras Torchon with Caramelized Plantains and Onion Salsa
Tuna Nachos with Guacamole and Fresno Peppers
Huitlacoche Quesadillas with Smoked Jalapeno Salsa
Smokin' Marg - Del Maguey Chichicapa with Orange and Lime Juices, Cointreau and fresh vanilla bean
Dinner
Cochinita Pibil - 24-Hour Roasted Suckling Pig Tamale with Potato, Rajas, Oaxacan Mole Negro, and Queso Fresco
Del Maguey Mezcal San Luis del Rio
Chorizo-Wrapped Scallop with Blood Orange-Habanero Butter Sauce, Celeriac Puree, and Fried Carrots
Del Maguey Mezcal Minero
Albondigas - Veal Meatballs with Housemade Pasta, Oregano Pesto, White Truffle, and Cotija Cheese
Del Maguey Santa Domingo Albaarradas
Huachinango Veracruzano - Mexican Red Snapper Escabeche with Tomato Confit, Black Olive, Artichoke, Haricots Verts Escabche, and Garlic Chips
Del Maguey Mezcal Chichicapa
Costilla de Borrego - Banana Leaf-Wrapped Achiote-Rubbed Colorado Lamb Chop with Chayote Squash and Root Vegetables
Del Maguey Tobala
Churros y Cajeta - Mexican Fried Doughnuts with Del Maguey Crema Cajeta and Almond Ice Cream
Del Maguey Crema de Mezcal
ORGANIC CERTIFICATION
July 1, 2007. Our elixirs have always been organic. We are extremely proud to have been granted the OCIA Organic certification of Materia Prima for all our mezcals.
We now enter the final Organic Process certification stage. We are the first and only mezcal in the world with organic certification.
Thanks to Julian Gomez, Homero Blas, Gonzalo Villalobos and all our Palenqueros.
SPECIAL CASK FINISH 100 BOTTLE RELEASE
June 2007, NYC, Park Avenue Liquor Shop. We are proud to announce the release of a very limited one-time edition of 100 bottles of 12 year old glass-aged Chichicapa
that has been finished in a Chalufour medium-toast barrel that previously contained one vintage (less than one year) of Napa Valley, Stags Leap appellation Cabernet Sauvignon.
The mellowness of the glass ageing plus the dark fruits of the Cab and oak combine to make a very interesting mezcal.
To purchase: 212-685-2442 or Park Avenue Liquor Shop, Manhattan, New York
MEZCAL TV
August 2007, Manuel Rivas filmed Ron Cooper talking about the 7 factors that create flavor in good organic mezcal.
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ASPEN
