Del Maguey is a collection of fine, rare, and unblended mezcals distilled by families in the state of Oaxaca. Each mezcal is named after the village where it is produced.

The “palanquero” heats stones to red-hot in a pit dug into the ground, then prepares the hearts of the agave, which are placed in the pit and cooked for several days. They are then crushed in a stone mill to extract the juice, which ferments naturally.

Distillation is done in copper or clay stills heated by wood fire. Del Maguey boasts over 400 years of tradition, and all products are certified organic.