Founded in 2003, Del Amigo is the family-owned brand of maestro mezcalero Enrique Jiménez of Fidencio Mezcal. For this expression, Enrique uses a unique approach cooking half the estate grown agave using radiant heat for neutral flavor, while pit roasting the other half, offering extraordinary taste for an exceptional value.
MAESTRO
Enrique Jiménez
MAGUEY (AGAVE)
Espadín (A. Angustifolia)
VILLAGE
Santiago Matatlán, Oaxaca
OVEN / FUEL
50% Earthen pit / black oak, 50% dry radiant heat
MILL
50% Tahona / 50% Roller Mill
FERMENT
Wild fermented in pine vats for 5-7 days (with bagasso)
DISTILLATION
2x in 500 liter alembic of copper (with bagasso)
NOTES
Aroma – roasted agave, citrus
Taste – sweet bbq, subtle smoke, black pepper, mineral finish
Texture – rich, medium body, clean finish
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 50% of the the cooked agave, gently providing access to the sugars necessary for fermentation. The other half are crushed by roller mill.
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 5-7 days in pine vats.
Cook
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After harvest, 50% 0f the agaves are roasted with encino, black oak, in an earthen oven, and 50% are cooked over dry radiant heat in a custom built oven designed by Enrique.
Distill
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Finally, the tepache, a low ABV mash, is distilled twice in wood fired 500L copper pot stills with the fist pass containing the fibers. The mezcal is balanced with puntas y colas and then bottles at 43% ABV for consistency.
