Founded in 2003, Del Amigo is the family brand of maestro mezcalero Enrique Jiménez. Launched into the U.S. in 2015, it offers outstanding mezcal with extraordinary value.
Joven
MAESTRO
Enrique Jimenez
MAGUEY (AGAVE)
Espadín (A. Angustifolia)
VILLAGE
Santiago Matatlán, Oaxaca
OVEN / FUEL
Earthen pit / black oak
MILL
Tahona
FERMENT
Wild fermented in pine vats for 8-12 days (with bagasso)
DISTILLATION
2x in 300 liter alembic of copper (with bagasso)
NOTES
Aroma – roasted agave, clay
Taste – sweet bbq, spice, fresh rain
Texture – round mouth feel, medium body clean finish with medium acidity
ABV
43%
Agave
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Del Amigo uses 100% estate grown Espadín.
Mill
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A tahona is used to crush the cooked agave, gently providing access to the sugars necessary for fermentation.
Harvest
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The agave are harvested from the fields and transported with trailers and trucks to the distillery (palenque) in Santiago Matatlán.
Ferment
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The crushed agave fibers (bagasso) are combined with water and allowed to naturally ferment for 8-12 days in pine vats.
Cook
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After harvest, the agave are roasted with encino, black oak, in an earthen oven, or horno, for 5 days.
Distill
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Finally, the tepache, a low ABV mash, is distilled twice in wood fired 300L copper pot stills with the fist pass containg the fibers. The mezcal is balanced with puntas y colas and then bottles at 43% ABV for consistency.
