Del Maguey Santa Catarina Minas Pechuga Ibérico Mezcal

Del Maguey Iberico is a pechuga made by hand in the village of Santa Catarina Minas in Oaxaca, the clay pot heartland where palenques distil in wood fired ceramic stills. Before its third distillation the spirit is charged with wild mountain apples, plums, red plantains, pineapple, almonds and, in place of the usual chicken or turkey, Iberico de Bellota ham, the acorn fed Spanish ham suggested to founder Ron Cooper by chef Ruben Garcia of Jose Andres' kitchen.

Made from Espadin and distilled in clay pots, it carries a soft mineral character from the barro alongside the festive fruit and spice of the pechuga method. The nose offers clove, gardenia and jasmine, ripe pear and dark fig over damp grass and forest floor, while the palate turns to roasted root vegetable and umami with a slate like minerality and a hint of salinity. Bottled at 49%.