Del Maguey imports a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Using natural processes over four hundred years old, the village palenquero (maker) captures the true body and spirit of mezcal with only two ingredients: water and the heart of the maguey (agave). The hearts of maguey are roasted over hot stones in a pit in the ground for three to five days covered with earth. They are then ground to a mash using horse-powered stone mills, followed by a long period of natural fermentation in wooden vats and finally distilled twice, very slowly, in wood-fired clay or copper stills. Lightly smokey with aromas of creme brulee and candied peachs leading into a clean winter-mint palate, this is a great introduction to the Del Maguey single village mezcals.