Mezcal with agave syrup turns out to be lovely and drinkable. Despite the smoky, spicy, vegetal, and only faintly caramel aromas, the flavor is surprisingly sweet. Deep raisin and honey/agave nectar notes give way to a lively clove and pepper finish. Light straw color, viscous feel, medium body.
Del Maguey Crema de Mezcal is a delicious introduction to this spectacular line of single-village spirits crafted in Oaxaca, Mexico. Following traditional production methods developed in the 16th century, the hearts of the agave are roasted over hot stones in a put in the ground for three to five days while covered in earth. They are then ground to a mash using horse-powered stone mills and naturally fermented in wooden vats, and the spirit is then created using two slow distillations in wood-fired clay or copper pot stills.