Del Maguey, Single Village Mezcal ™
    Oaxaca, Mexico


    You don't find mezcal. Mezcal finds You!


    News and Events

    2 0 1 0


    ULTIMATE SPIRITS CHALLENGE

    March 1-3, 2010, ASTOR CENTER, NEW YORK CITY

    Del Maguey, producer of Tobala and Sombra is extremely proud to announce that our mezcals were rated among the top four spirits in the Ultimate Spirits Challenge - Tequila & Mezcal Category! Both Mezcals are un-aged Blancos and the two Tequilas are Añejos. This is unprecedented in previous agave spirit competitions! Thank you Ultimate Spirits Challenge!

    Click here to ULTIMATE SPIRITS CHALLENGE RESULTS



    MEZCAL'S MOMENT

    January 22, 2010, LIQUOR.COM.

    Mezcal has long been something that most Americans only knew as the stuff bottled with a worm and generally tasted on a dare during spring break. (Not to mention the confusion with that other Mexican spirit.) Fortunately, mezcal's image has recently been given an extreme makeover and small-batch bottlings are becoming more widely available on this side of the border.

    Click here to Read the article

    Click here to see Liquor.com's DM profile



    2 0 0 9


    SAVEUR MAGAZINE

    December, 2009.

    NATIONAL SPIRIT written by St. John Frizzel, Mixologist - Fort Defiance Bar, Red Hook, New York.

    Click here to Read the article



    L A TIMES MAGAZINE

    November 1, 2009.

    MEZCAL - FREE SPIRIT

    Check this great article written by Wyatt Peabody / photographs by Lloyd Ziff / produced by Jennifer Stockley and Rip Georges

    Click here for
    Mezcal Piece

    Click here for Mezcal Cocktail Recipes

    Click here for Video - Paloma de Cereza Cocktail

    Click here for Video - Juquila Cocktail

    Editor's Letter by Nancie Clare

    When the idea of a destination story on mezcal was suggested, I admit I was in the dark. Wasn't mezcal just a type of tequila? I couldn't have been more wrong - as in, 180 degrees wrong. Mezcal, I learned from Wyatt Peabody, who wrote "Free Spirit," is the mother of all tequilas. And the mezcal perfected by Ron Cooper and photographed by Lloyd Ziff goes right back to the history of its agave roots. If you recognize the name, yes we are talking about the same Ron Cooper who rocked the Venice art scene more than 30 years ago. Cocktail cognoscenti are delighted he has found yet another palette.



    AMERICAN WAY MAGAZINE

    October 15, 2009.

    MEZCAL - THE NEW FACE OF TEQUILA by Ben Detrick.

    Click here to See the page

    Click here to Read the article



    ART OF THE COCKTAIL

    We are excited to participate and support this event. Thanks to Art of The Cocktail team for inviting us.

    Sending out an invitation to all members of WBG and OBG to attend taste and learn about Del Maguey's elixirs

    Click here for Information



    LIQUID HEAVEN

    Check this great article written by Wyatt Peabody / photographs by Nigel Cox / coordinated by Jennifer Stockley / Produced by Rip Georges in L.A. Magazine.

    From top: Blood Sugar Sex magic, The Donaji, The Barbacoa.

    Click here for The Article

    Click here for Julian Cox: Donaji Video

    Click here for Pablo Moix: Frescura recipe

    Click here for The Editor's Letter (read last 2 paragraphs)



    20th Annual WINEBOW VINTNER'S HARVEST

    Del Maguey is extremely pleased to work with this great distributorship and it's responsive sales team.

    September 22nd & 23rd, 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 the new "Spirits Bar," enjoy DM cocktails and sip all seven of our fine Single Village Mezcals.


    TEQUILA MEZCAL AND CHEESE

    New York, NY, The Artisanal Premium Cheese Center, 500 W. 37th Street, Friday, August 14th, 7:00 - 9:00 PM.

    Join us for an exciting and entertaining evening with expert Ethan Kelly, Beverage Director of the Brandy Library and, Candela M. Prol of Artisanal Cheese. We will select our fine cheeses to pair with a variety of excellent Tequila and Mezcal. Discover how surprisingly well these can combine to produce a true new taste sensation.

    ASPEN

    Click here for Directions

    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 Festival

    A 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



    2 0 0 8


    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 Festival

    A 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.



    2 0 0 7


    CHICHICAPA

    NUMBER 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.





    ASPEN FOOD & WINE CLASSIC

    June 14-17 2007, Aspen Food & Wine Classic is coming up and we will be serving all over the map.


    DM & DANZANTES PAIRING DINNER AT MEZCAL RESTAURANT DENVER

    June 13, 2007, 4TH ANNUAL DINNER A BLAST ENJOYED BY ALL.


    DM & DANZANTES PAIRING DINNER AT CHAMA RESTAURANT DENVER

    June 12, 2007, 2ND ANNUAL CHAMA EVENT WAS COOL.


    2 0 0 6


    A benefit for Peckerwood Garden Conservation Foundation

    Friday, 7-9 PM, October 13th, TEXAS GALLERY, Houston, TX - Del Maguey will present a tasting of all seven Mezcals at the Exhibition of several important narrative black clay sculpture works by Carlomagno Pedro Martinez. The artist will be in attendance to speak about the work. Considered one of the artistic national treasures of Mexico, Carlomagno comes from a family of artisans working in San Bartolo Coyotepec, a town just outside of the city of Oaxaca. He has been called a unique interpreter of legends, morality and history, making metaphorical narratives of clay figures with a satirical edge that reference Zapotecan Indian legends which are his heritage and that incorporate the living and the dead (muertos) and fantastical animal changelings (nahaules).

    Saturday, October 14th - Inaugural viewing and Benefit of the Peckerwood Garden in Hempstead, TX, founded by John G. Fairey as a living plant and tree museum with both aesthetic and scientific import. The only garden in Texas that has been selected to be part of the National Garden Conservancy's preservation program, the garden is also the home of the Peckerwood Collection of Mexican folk art, assembled over the years on many expeditions into Mexico to collect seeds for the garden collection of oaks and agaves.

    (Del Maguey will be presenting the garden with species of Maguey Espadin)

    The garden is open on a regular basis to visitors and to tour groups, but the folk art collection has not been previously available to the public.

    For more complete information and details of the benefit events, please contact Peckerwood Garden Conservation Foundation at 979.826.3232 (tel) or PECKERWOOD



    INTRODUCING

    LOS DANZANTES REPOSADO

    September, 2006

    We are proud to announce that we are the exclusive U.S. Importer of a beautiful artisan mezcal from Matatlan, Oaxaca.

    Gustavo and Jaime Munoz are twin brothers. They have two restaurants named Los Danzantes, one in Coyoacan (Gustavo) and one in Oaxaca (Jaime). We initially met ten years ago when Gustavo began to represent mezcals in Coyoacan and became a "mezcal warrior".

    Since that time they have restored a 19th century boutique distillery in Matatlan with carved-out rock fermentation vats, and created La Cava - the only liquor store that I know of in the world that only sells mezcal (on one side) and wine (on the other side). Their sense of elegance and design is fabulous and we have become great friends.

    Los Danzantes Reposado is very flavorful with lots of mesquite, softened by cellaring in French Oak, and a long, graceful finish.

    We are also very proud that Los Danzantes Reposado is marketed in the U.S. by Craft Distillers, who handle Germain-Robin and Hangar One.

    It's just reaching the market in AZ, CA, CO, IL, NM, & NY, or you can find it online at CADDELL & WILLIAMS


    NEW WYNN RESORT FEATURES CHICHICAPA

    The new Wynn Resorts, Las Vegas, feature the Chichicapa floater as one of their six signature cocktails recommended in the keystone Parasol Up and Parasol Down Lounges.

    Look for a clay sipping copita to be served with every "Smokin Margarita."
    This cocktail is now the 12th most popular resort-wide!



    RICHARD NALLEY

    FORBES FYI, May 2002

    "Connoisseurship - Wading up to your elbows in anything and rooting around 'til you get the good stuff- can take a person on some strange turns. It can, for example, make him anxious to snap up rare, $60 bottles of single-village mezcal...

    A drinker with real afcion can even come around to the opinion, cold sober, that these transportingly exotic, languid-sipping spirits are no-brainer cheap at the price. This very limited-production line of single-village mezcals may provide the most astonishingly complex, lingering sips of spirits you've ever tasted."


    "OF AGAVE HEARTS AND RABBIT LORDS"

    Words and Photos by GRANVILLE GREENE

    MOUNTAIN FREAK MAGAZINE, Telluride, CO, Winter Solstice 2000.

    Author Granville Greene takes us on a magical Journey through Oaxaca encountering: Pulque, Mezcal, near death experience, transformation and a Christening fiesta in five very cool pages:

    "I take a cautious sip and discover the not-unpleasant taste of citrus. I sip some more.

    Several sips later, as we float our way back through a sea of tiny indians, I feel decidedly different from pre-pulque, my shattered senses have been put right again like broken bones: The vivid colors of the market appear brighter, its lively sounds seem sharper, and I am consumed with an electric calm."


    To read Granville's entire story go to:

    OF AGAVE HEARTS AND RABBIT LORDS



    PRIMAL SPIRITS

    San Jose-based journalist CHRISTINA WATERS has been nominated twice for a James Beard Foundation Journalism award. This second time, for the category of Newspaper Writing on Wine, Beer & Spirits, entitled: "Primal Spirits and Smoke and Mirrors."

    "Both articles located on the web at:

    PRIMAL SPIRITS and SMOKE and MIRRORS


    * BIBLIOGRAPHY *


    "MEZCAL, elixir de larga vida"
    Carmen Valle Septien, Ed.

    (CVS, Publicaciones, S.A. de C.V, 1997, 120 pages, many color reproductions, written in Spanish and English, limited edition of 5,000 copys)

    This Rare coffee table book is the solo tome available on mezcal. Filled with history, images from the ancient codices, great photos and stories of the producers of mezcal. Introduction by the Governor of the State of Oaxaca. The only place it can be purchased in the U.S.:

    Moby Dickens Books, Taos, NM. 888-442-9980


    Lucinda Hutson's,
    "Tequila ! cooking with the spirit of Mexico"

    (Ten Speed Press, 1995, 158 pages, Color)

    To our knowledge... the first book on mezcal and tequila in the English Language.

    Filled with great information, Dichos (Mexican sayings), recipes and ilustrations penned by a truly knowledgible afficianado.

    Tequila! Cooking with the Spirit of Mexico


    Bob Emmons, "The Tequila Book"

    (Open Court Publishing, 1997, 294 pages, Black and white)

    If you would like to know WHO actually made the tequila you are drinking, check the NOM on the label and then look it up in the most complete guide on the tequila industry we have encountered to date.

    The Book of Tequila: A Complete Guide


    Joan and David Peterson, "Eat Smart in Mexico"

    (Ginkgo Press, 1998, 142 pages, Black and white and color)

    Besides containing a brief culinary history of ancient and contemporary Mexico, this very intelligent guide has two sections that are of incredible use to the traveller. "Menu guide" is an encyclopedic translation of hundreds of dishes one will encounter in the menus of Mexican cuisine annotated with phrases such as Regional Classic, National favorite, etc. "Food and Flavors guide" goes from A la Albanil to Zempasúchil. Take this book with you and you will never be lost in the marketplace or restaurant.

    Ginkgo Press


    Laurence Kretchmer, "Mesa Grill Guide to Tequila"

    (Black Dog & Leventhal, 1998, 192 pages, Color)

    A great new book filled with loads of photos of history, production information, classifications, producers, tasting notes and recipes from the renowned New York restaurant: Mesa Grill. Includes section on Mezcal.

    Mesa Grill Guide to Tequila


    Dave Broom, "Spirits and Cocktails"

    (Carlton Books Limited, 1998, 224 pages, 300 + color illustrations, ISBN 1 85868 485 4)

    Just published in England, this fascinating, fully illustrated account reveals the complexities of invention, early forms of production, history of industrialization, distilling, ageing and blending are covered in all the uniquely different styles of each spirit. It is so satisfying to read an author who understands the mezcal / tequila history and hierarchy correctly.

    The tequila chapter heading:

    "Few contemporary spirits tap into the mythical past quite like mezcal (of which tequila is a regional specialty). Though becoming increasingly sophisticated - some would say gentrified - at its heart this Mexican spirit, distilled from agave (not cactus), has retained its mystery, and still embraces the notion of alcohol as a gift from the gods."

    We have written and requested the book be made available over the internet to the world audience the book deserves. It has kept me up in bed reading into the early morning hours soaking up great information.

    Chapter 1. "A spirited tale of the arcane art of distillation. Alchemists, monks, disaffected clansmen, moonshiners, peasants and aristocrats - all have had their own part to play in the evolution of todays spirits." Chapter 2. The essence of Spirits, Chapter 3. Whiskey, Chapter 4. Brandy, Chapter 5. Rum, Chapter 6. Gin, Chapter 7. Vodka, Chapter 8. Tequila, Chapter 9. Anise, Chapter 10. Anise, Chapter 11. Liqueurs, Chapter 12. Cocktails.

    Chichicapa is the main ingredient in the MALCOLM LOWRY cocktail. (see our recipes page)

    Spirits & Cocktails


    Ann Walker, Larry Walker, Diane Boroski,
    "Tequila: The Book"

    (Chronicle Books, 1994, Paperback, 120 pages, Black and white)

    Ann - caterer and food educator, Larry - wine and spirits writer and Diane - illustrator have gifted us with one of the first books on tequila. This friendly, beautifully illustrated book includes over 40 delicious receipes for appetizers, entrees and deserts, as well as drinks all made with-or perfect to serve with-tequila.

    (Of course we recommend substituting Del Maguey, Single Village Mezcals)

    Tequila: The Book


    Lance Cutler,
    "The Tequila Lovers Guide to Mexico and Mezcal"

    ( Wine Patrol Press, 2000, Paperback, 259 pages. ISBN: 09637438-1-3)

    Lance Cutler previously had written a cool guide to tequila, lighthearted and filled with useful information for the tequila lover. In his new 2000 edition he includes a new section with the most information on Mezcal in print in the English language.

    In the first part, which considers the history and manufacture of tequila, the author also demonstrates some of the misconceptions about this increasingly popular drink.

    In the second part, Cutler and crew developed the first tequila tasting "pyramid" (an intriguing story in itself) and then gives details on many different brands of tequila.

    Part three is on travel to the tequila country, it's hotels and restaurants and he explains how to contact the distilleries to arrange for tastings.

    Part Four is a smaller version of the previous format on Mezcal and Oaxaca. The author's wife Sandy keeps things interesting by forcing diversions into the areas of artesanias (folk art) and food.

    The Tequila Lovers Guide to Mexico and Mezcal


    Grady Spears & Brigit L. Binns,
    "COWBOY COCKTAILS"

    ( Ten Speed Press, 2000, Paperback, 135 pages. ISBN: 1-58008-077-4)

    The following from Grady Spears, chef/owner of acclaimed Reata Restaurants Alpine, TX, Ft. Worth, TX, Beverly Hills, CA and Brigit L. Binns.

    "THE SMOKY FLOATER,

    "Floater" is a term that is fondly familiar to serious mixologists and devoted barflys. It means a final little splash of liquor, usually fairly strong, that is "floated" atop the finished cocktail just before it is served. If the right liquor is chosen, the effect is profound beyond expectation, imbuing the cocktail with a subtile hint of extra flavor and a lovely kick.

    Mark Miller entered one of his inventions in the First Annual Grand Margarita contest in Santa Fe, using Del Maguey's unique, smoky Mezcal Chichicapa as the final floater. Since then those in-the-know routinely request a "smoky floater," (1/2 oz Chichicapa) atop all their margaritas."

    COWBOY COCTAILS

    EXCERPTS


    Gary Paul Nabhan & Ana Guadalupe Valenzuela Zapata,
    "TEQUILA! A NATURAL AND CULTURAL HISTORY"

    (University Arizona Press), 2003, Hardbound, 113 pages. ISBN 0-8165-1937-4

    Gary Nabhan, Ethnobotanist, Mac Arthur Fellow and Author of HARVESTING THE DESERT (one of my favorite books) and Ana Valenzuela Zapata... Biologist and the foremost expert on tequila agaves in the world have written a new book of great interest .

    The most interesting point of the book is about the profound symbiosis between mankind and maguey; and how by the very act of selecting certain pups to replant and where they are replanted changes the species.

    Another major point of the book is that the greatest threat to tequila is the contemporary tradition of "monocultural" planting. That is to say the species due to the modern industrial style of cropping are completely vulnerable to disease and insects.

    The book has a very fascinating glossary of terms about the maguey, mezcal and tequila in Spanish, Nahuatl and a small amount of Zapotec.

    Tequila!: A Natural and Cultural Guide


    Carlos Monsivais, Michael Calderwood, Enrique Martinez Limon,
    "TEQUILA, SPIRIT OF MEXICO"

    (Revimundo), 2004, Hardbound, 182 pages - ISBN 9-6872-9404-3

    The most thorough, beautiful book available on the subject has now added a section on mezcal in it's second edition. Availble in Spanish and English it features the beautiful photographs by Michael Calderwood, a preface by Carlos Monsivais and text by Enrique Martinez Limon and a lot of truly good information.


    From the heart of the maguey and the soul of the village.

    Arriba, Abajo, al Centro, Adentro

    Main Menu | About Del Maguey | 1995 Premier Labels | 1996 Premier Labels

    Mezcals of Oaxaca | The Map of Palenqueros | Pulque | Tequila | Del Maguey Basket Makers

    Vendors: Restaurants, Bars, Retailers | Join the Family | Signature Recipes | Announcements / Events

    Tobala


    Del Maguey promotes responsible alcohol consumption.

    Buy NowDel Maguey Cap LabelEmail Us


    Copyright © 1995-2010 Del Maguey, Ltd. Co., PO Box 667, Ranchos de Taos, New Mexico 87557Update 04.02.10