Del Amigo MezcalDel Amigo is produced by Master Mezcalero Enrique Jimenez in the village of Santiago Matatlan in Oaxaca. Espadin agaves are grown to maturity, pit roasted, and then ground with a pink quarts stone wheel. The mash is fermented with the solids in open vats using wild yeast, a process that allows the true terroir of the region to be expressed. Finally, it is distilled twice in a copper pot still. Produced in a manner that pays strict attention to quality

and orange peel

The whiskey is crafted from a mash of 64% corn

along with the moist and temperate climate

with a bright ruby red appearance

After the rye whiskeys were married together

from 18 years in the barrel

West Virginia

Then a second maturation is done in French Oak casks for 3-6 months in Merlot and Chardonnay Casks washed in Aged Brandy from a Long Island

Honoring their industrious spirit of back

Violets and brambly berries on the nose

10% Teroldego

2019 Silver Medal - Denver International Spirits Competition