There’s a tasting room and gallery at Del Maguey’s office (Macedonio Alcala No. 403, Centro Historico, Oaxaca de Juarez, Tel: 52 951 501 2374). Tours of the Planques (rustic farmer distilleries) can be arranged by appointment.
I spent the weekend in Tampa, FL bouncing back and forth between a small restaurant group that specializes in traditional mexian cantina food. The Red Mesa Cantina and Red Mesa. The Cantina has one of the best Tequila and Mezcal selections in Florida for sure, and probably in New York too.. I sat with the owners, and they were gracious enough to allow me to taste the Pechuga and Chichicapa. As a whiskey drinker originally, I've been ruined by this mezcal. After tasting through roughly 15 new tequilas over the weekend, with an already extensive knowledge moving into this, the Del Maguey Mexcal rose above the rest. Not because of their smoky component, but because of their stunning complexity. Understood, this isn't tequila, but I know enough about the industry to know these are absolutely unique and special. Do not pass up your chance to try these single appelation Del Maguey's. And if you're in or near Tampa, pay a visit to Red Mesa Cantina. You will not be dissappointed.
TGposted 4 years ago
the fame of mezcal was achieved by other reasons, including its raising popularity in Mexico.
All of Del Maguey's mezcals will have a somewhat smoky flavor, and unfortunately Topolobampo's website menu doesn't specify which one is used in the Mezcal Margarita. Your best bet is probably to call the restaurant at 312-661-1434 to ask.
Yvetteposted 4 years ago
I had a smokey margarita made with one of the mescals at Rick Bayless's Topolo Restaurant in Chicago. It was Del Maguey Single Village artisanal mescal (Oaxaca) but I don't know which one from your list to order. Can you help me please? It was beautifully smokey.