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June 23 Pairing Dinner, Ranch 616, Austin, Texas
June 23 Pairing Dinner, Into the Glass, Grapevine, Texas
June 12 - 15 Aspen Food & Wine Classic, Aspen, Colorado
June 11 Tasting dinner - Tambien, Denver, Colorado
June 4 Tasting Dinner - Fuego Mexcan Grill, Arlington Heights, Illinois
June 3 Tasting Seminar - Binny's South loop, Chicago, Illinois
May 31 Tasting Seminar - House of Glunz, Chicago, Illinois
May 4 Online Virtual Tasting - Tequila.net
April 18 Public Tasting - Susan's Fine Wines, Santa Fe, New Mexico
Join Del Maguey in the TEQUILA.net online chat room to discuss our lineup of Single Village Mezcals.
Chefs Kevin Williamson & Antonio Vidal will provide the perfect food pairings to balance and compliment these special libations. These unique liquors are hand-crafted organically using traditional methods. Miniscule quantities ensure an exclusive audience. Come experience these award-winning mezcals in the company of one the world's foremost mezcal experts. An experience not to be missed! For reservations or more info, contact a ranch hand at 479-7616. April 16, 2008 - 616 Nueces, Austin, Texas 78701 - 7:00 pm - $75/person
A Lively Celebration Featuring Premiere Tequila Brands with Special Guests
Named one of the best new restaurants of 2007 by Esquire magazine, Oyamel Cocina Mexicana's small plates are inspired by antojitos and tacos, the classic street food of Mexico. Part of Chef José Andrés' THINKfoodGROUP, Oyamel is located at 401 7th Street NW in Washington, DC. For more information including hours of operation and reservations information please visit the website, Oyamel, or call (202) 628-1005.
NUMBER ONE MEZCAL IN MEXICO
November 16,17,18 - Oaxaca, Mexico - Chichicapa was tasted by twenty blind judges - Headed by Hugo Dacosta, Enologist/Owner, Vino Piedra - Valle Guadalupe, Baja California;
Jose Antonio Fraguas, Mayor of Oaxaca; a member of the Mexican Tequila Academy; 2 top D.F. women chefs - Monica Patino and Patricia Quintana; 4 U.S. Chefs including, Freddy Sanchez from Adobo,
Chicago and Sean Yontz of Mezcal/Tambien, Denver; as well as Leonardo Da Jandra - an important contemporary Mexican writer, his wife Painter, Agar Garcia; Cornelio Perez, Mezcal promotor in Mexico city;
Juan Beckman, Owner - Casa Cuervo; Jose Banuelas, Previous owner - Tequila Cazadores and other qualified "Catadors" of mezcal. Ten mezcals from legal states included in the mezcal Denomination of Origin
other than Oaxaca and ten produced in Oaxaca were tasted. Chichicapa was awarded Numero Uno!
October 13, W Hotel, San Francisco - Sponsored By Riannon Walsh, CEO of Celtic Malts, Inc, The event went extremely well for Del Maguey...
Check the following link: Miss Flighty
Aug 22, 2007, 7 PM. The Beard House, 167 West 12th Street, New York, NY 10011. At their popular Denver eateries, Chris Douglas and Sean Yontz create contemporary dishes inspired by their Latin American heritage. Ron Cooper's traditionally prepared, small-batch mezcals are the perfect pairing for the modern Mexican menu Douglas and Yontz have designed for this dinner.
Hors d'Oeuvre
Butter-Poached Spiny Lobster with Crisp Potato Cakes
Dinner
July 1, 2007. Our elixirs have always been organic. We are extremely proud to have been granted the OCIA Organic certification of Materia Prima for all our mezcals.
We now enter the final Organic Process certification stage. We are the first and only mezcal in the world with organic certification.
Thanks to Julian Gomez, Homero Blas, Gonzalo Villalobos and all our Palenqueros.
June 2007, NYC, Park Avenue Liquor Shop. We are proud to announce the release of a very limited one-time edition of 100 bottles of 12 year old glass-aged Chichicapa
that has been finished in a Chalufour medium-toast barrel that previously contained one vintage (less than one year) of Napa Valley, Stags Leap appellation Cabernet Sauvignon.
The mellowness of the glass ageing plus the dark fruits of the Cab and oak combine to make a very interesting mezcal.
August 2007, Manuel Rivas filmed Ron Cooper talking about the 7 factors that create flavor in good organic mezcal.
June 14-17 2007, Aspen Food & Wine Classic is coming up and we will be serving all over the map.
June 13, 2007, 4TH ANNUAL DINNER A BLAST ENJOYED BY ALL.
June 12, 2007, 2ND ANNUAL CHAMA EVENT WAS COOL.
Friday, 7-9 PM, October 13th, TEXAS GALLERY, Houston, TX - Del Maguey will present a tasting of all seven Mezcals at the Exhibition of several important narrative black clay sculpture works by Carlomagno Pedro Martinez. The artist will be in attendance to speak about the work. Considered one of the artistic national treasures of Mexico, Carlomagno comes from a family of artisans working in San Bartolo Coyotepec, a town just outside of the city of Oaxaca. He has been called a unique interpreter of legends, morality and history, making metaphorical narratives of clay figures with a satirical edge that reference Zapotecan Indian legends which are his heritage and that incorporate the living and the dead (muertos) and fantastical animal changelings (nahaules). 
Saturday, October 14th - Inaugural viewing and Benefit of the Peckerwood Garden in Hempstead, TX, founded by John G. Fairey as a living plant and tree museum with both aesthetic and scientific import. The only garden in Texas that has been selected to be part of the National Garden Conservancy's preservation program, the garden is also the home of the Peckerwood Collection of Mexican folk art, assembled over the years on many expeditions into Mexico to collect seeds for the garden collection of oaks and agaves. (Del Maguey will be presenting the garden with species of Maguey Espadin) The garden is open on a regular basis to visitors and to tour groups, but the folk art collection has not been previously available to the public. For more complete information and details of the benefit events, please contact Peckerwood Garden Conservation Foundation at 979.826.3232 (tel) or PECKERWOOD
LOS DANZANTES REPOSADO
Gustavo and Jaime Munoz are twin brothers. They have two restaurants named Los Danzantes, one in Coyoacan (Gustavo) and one in Oaxaca (Jaime). We initially met ten years ago when Gustavo began to represent mezcals in Coyoacan and became a "mezcal warrior". Since that time they have restored a 19th century boutique distillery in Matatlan with carved-out rock fermentation vats, and created La Cava - the only liquor store that I know of in the world that only sells mezcal (on one side) and wine (on the other side). Their sense of elegance and design is fabulous and we have become great friends. Los Danzantes Reposado is very flavorful with lots of mesquite, softened by cellaring in French Oak, and a long, graceful finish.
We are also very proud that Los Danzantes Reposado is marketed in the U.S. by Craft Distillers, who handle Germain-Robin and Hangar One. It's just reaching the market in AZ, CA, CO, IL, NM, & NY, or you can find it online at CADDELL & WILLIAMS
Look for a clay sipping copita to be served with every "Smokin Margarita."
FORBES FYI, May 2002
"Connoisseurship - Wading up to your elbows in anything and rooting around 'til you get the good stuff- can take a person on some strange turns. It can, for example, make him anxious to snap up rare, $60 bottles of single-village mezcal... A drinker with real afcion can even come around to the opinion, cold sober, that these transportingly exotic, languid-sipping spirits are no-brainer cheap at the price. This very limited-production line of single-village mezcals may provide the most astonishingly complex, lingering sips of spirits you've ever tasted."
Words and Photos by GRANVILLE GREENE MOUNTAIN FREAK MAGAZINE, Telluride, CO, Winter Solstice 2000. Author Granville Greene takes us on a magical Journey through Oaxaca encountering: Pulque, Mezcal, near death experience, transformation and a Christening fiesta in five very cool pages:
"I take a cautious sip and discover the not-unpleasant taste of citrus. I sip some more.
Several sips later, as we float our way back through a sea of tiny indians, I feel decidedly different from pre-pulque, my shattered senses have been put right again like broken bones: The vivid colors of the market appear brighter, its lively sounds seem sharper, and I am consumed with an electric calm."
San Jose-based journalist CHRISTINA WATERS has been nominated twice for a James Beard Foundation Journalism award. This second time, for the category of Newspaper Writing on Wine, Beer & Spirits, entitled: "Primal Spirits and Smoke and Mirrors." "Both articles located on the web at: PRIMAL SPIRITS and SMOKE and MIRRORS
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Carmen Valle Septien, Ed. (CVS, Publicaciones, S.A. de C.V, 1997, 120 pages, many color reproductions, written in Spanish and English, limited edition of 5,000 copys) This Rare coffee table book is the solo tome available on mezcal. Filled with history, images from the ancient codices, great photos and stories of the producers of mezcal. Introduction by the Governor of the State of Oaxaca. The only place it can be purchased in the U.S.: Moby Dickens Books, Taos, NM. 888-442-9980
"Tequila ! cooking with the spirit of Mexico" (Ten Speed Press, 1995, 158 pages, Color) To our knowledge... the first book on mezcal and tequila in the English Language.
Filled with great information, Dichos (Mexican sayings), recipes and ilustrations penned by a truly knowledgible afficianado. Tequila! Cooking with the Spirit of Mexico
(Open Court Publishing, 1997, 294 pages, Black and white) If you would like to know WHO actually made the tequila you are drinking, check the NOM on the label and then look it up in the most complete guide on the tequila industry we have encountered to date. The Book of Tequila: A Complete Guide
(Ginkgo Press, 1998, 142 pages, Black and white and color) Besides containing a brief culinary history of ancient and contemporary Mexico, this very intelligent guide has two sections that are of incredible use to the traveller. "Menu guide" is an encyclopedic translation of hundreds of dishes one will encounter in the menus of Mexican cuisine annotated with phrases such as Regional Classic, National favorite, etc. "Food and Flavors guide" goes from A la Albanil to Zempasúchil. Take this book with you and you will never be lost in the marketplace or restaurant.
(Black Dog & Leventhal, 1998, 192 pages, Color) A great new book filled with loads of photos of history, production information, classifications, producers, tasting notes and recipes from the renowned New York restaurant: Mesa Grill. Includes section on Mezcal.
(Carlton Books Limited, 1998, 224 pages, 300 + color illustrations, ISBN 1 85868 485 4) Just published in England, this fascinating, fully illustrated account reveals the complexities of invention, early forms of production, history of industrialization, distilling, ageing and blending are covered in all the uniquely different styles of each spirit. It is so satisfying to read an author who understands the mezcal / tequila history and hierarchy correctly. The tequila chapter heading: "Few contemporary spirits tap into the mythical past quite like mezcal (of which tequila is a regional specialty). Though becoming increasingly sophisticated - some would say gentrified - at its heart this Mexican spirit, distilled from agave (not cactus), has retained its mystery, and still embraces the notion of alcohol as a gift from the gods." We have written and requested the book be made available over the internet to the world audience the book deserves. It has kept me up in bed reading into the early morning hours soaking up great information. Chapter 1. "A spirited tale of the arcane art of distillation. Alchemists, monks, disaffected clansmen, moonshiners, peasants and aristocrats - all have had their own part to play in the evolution of todays spirits." Chapter 2. The essence of Spirits, Chapter 3. Whiskey, Chapter 4. Brandy, Chapter 5. Rum, Chapter 6. Gin, Chapter 7. Vodka, Chapter 8. Tequila, Chapter 9. Anise, Chapter 10. Anise, Chapter 11. Liqueurs, Chapter 12. Cocktails. Chichicapa is the main ingredient in the MALCOLM LOWRY cocktail. (see our recipes page)
"Tequila: The Book" (Chronicle Books, 1994, Paperback, 120 pages, Black and white) Ann - caterer and food educator, Larry - wine and spirits writer and Diane - illustrator have gifted us with one of the first books on tequila. This friendly, beautifully illustrated book includes over 40 delicious receipes for appetizers, entrees and deserts, as well as drinks all made with-or perfect to serve with-tequila.
(Of course we recommend substituting Del Maguey, Single Village Mezcals)
"The Tequila Lovers Guide to Mexico and Mezcal" ( Wine Patrol Press, 2000, Paperback, 259 pages. ISBN: 09637438-1-3) Lance Cutler previously had written a cool guide to tequila, lighthearted and filled with useful information for the tequila lover. In his new 2000 edition he includes a new section with the most information on Mezcal in print in the English language.
In the first part, which considers the history and manufacture of tequila, the author also demonstrates some of the misconceptions about this increasingly popular drink.
In the second part, Cutler and crew developed the first tequila tasting "pyramid" (an intriguing story in itself) and then gives details on many different brands of tequila.
Part three is on travel to the tequila country, it's hotels and restaurants and he explains how to contact the distilleries to arrange for tastings.
Part Four is a smaller version of the previous format on Mezcal and Oaxaca. The author's wife Sandy keeps things interesting by forcing diversions into the areas of artesanias (folk art) and food.
"COWBOY COCKTAILS" ( Ten Speed Press, 2000, Paperback, 135 pages. ISBN: 1-58008-077-4)
The following from Grady Spears, chef/owner of acclaimed Reata Restaurants Alpine, TX, Ft. Worth, TX, Beverly Hills, CA and Brigit L. Binns.
"THE SMOKY FLOATER,
"Floater" is a term that is fondly familiar to serious mixologists and devoted barflys. It means a final little splash of liquor, usually fairly strong, that is "floated" atop the finished cocktail just before it is served. If the right liquor is chosen, the effect is profound beyond expectation, imbuing the cocktail with a subtile hint of extra flavor and a lovely kick.
Mark Miller entered one of his inventions in the First Annual Grand Margarita contest in Santa Fe, using Del Maguey's unique, smoky Mezcal Chichicapa as the final floater. Since then those in-the-know routinely request a "smoky floater," (1/2 oz Chichicapa) atop all their margaritas."
"TEQUILA! A NATURAL AND CULTURAL HISTORY" (University Arizona Press), 2003, Hardbound, 113 pages. ISBN 0-8165-1937-4 Gary Nabhan, Ethnobotanist, Mac Arthur Fellow and Author of HARVESTING THE DESERT (one of my favorite books) and Ana Valenzuela Zapata... Biologist and the foremost expert on tequila agaves in the world have written a new book of great interest .
The most interesting point of the book is about the profound symbiosis between mankind and maguey; and how by the very act of selecting certain pups to replant and where they are replanted changes the species.
Another major point of the book is that the greatest threat to tequila is the contemporary tradition of "monocultural" planting. That is to say the species due to the modern industrial style of cropping are completely vulnerable to disease and insects.
The book has a very fascinating glossary of terms about the maguey, mezcal and tequila in Spanish, Nahuatl and a small amount of Zapotec.
"TEQUILA, SPIRIT OF MEXICO" (Revimundo), 2004, Hardbound, 182 pages - ISBN 9-6872-9404-3 The most thorough, beautiful book available on the subject has now added a section on mezcal in it's second edition. Availble in Spanish and English it features the beautiful photographs by Michael Calderwood, a preface by Carlos Monsivais and text by Enrique Martinez Limon and a lot of truly good information. |
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