Delirio Mezcal Presentation 010912
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Delirio Mezcal Presentation 010912

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Delirio Mezcal, now available in the US

Delirio Mezcal, now available in the US

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  • 1. Meticulously handcrafted
  • 2. What is Mezcal?Denomination of origin, 100% various types of agave and regulated by the Mexican government
  • 3. Matatlan, Oaxaca“The capital of Mezcal”
  • 4. Mezcal Delirio de OaxacaProduced at traditional palenques
  • 5. Mezcal Delirio de Oaxaca Joven, Reposado and Añejo
  • 6. Mezcal Delirio de OaxacaFrom master distiller Fernando Santibañez
  • 7. Mezcal Delirio de Oaxaca Joven & Reposado: 100% Agave espadinAñejo: 100% Agave espadin and Agave madre cuishe
  • 8. Mezcal Delirio de OaxacaThe agave is cooked in underground ovens heated by mesquite (mesquite & copal for repo / añejo)
  • 9. Mezcal Delirio de OaxacaThe cooked agave is mashed by the tahona method
  • 10. Mezcal Delirio de OaxacaThe mash is naturally fermented in open pine vats
  • 11. Mezcal Delirio de OaxacaThe must is double-distilled in copper alembics, filtered and precisely blended
  • 12. Mezcal Delirio de Oaxaca Delirio Joven The final product has a robust profile with aroma of agave, soft fruit notes and semi-smoked character Precisely blended to 84 proof
  • 13. Mezcal Delirio de Oaxaca Delirio Reposado The final product has a soft profile with aroma of agave and discreet smoke notes Aged for two to four months in lightly toasted American oak casks
  • 14. Mezcal Delirio de Oaxaca Delirio Añejo The final product has a robust woody profile with elegant sweet notes from aging in new casks and thin fruity notes from the blending of two agaves Aged for a minimum of 12 months in moderately toasted new American white oak casks
  • 15. Appendix
  • 16. Delirio de Oaxaca Joven Brand DescriptionMezcal Delirio de Oaxaca Joven is meticulously handcrafted under the supervision ofmaster distiller Fernando Santibañez. The heart of this joven is produced at a traditionalpalenque in Matatlán, Oaxaca, by Abel Lopez, a third generation grower and distiller. Abelcultivates Agave espadin to meet Mexican organic standards by Certimex. Afterapproximately seven years, the agave is harvested by hand and cooked for three days in anunderground stone oven heated with mesquite. The cooked agave is then mashed by thetahona method and naturally fermented in open pine vats. The fermentation process ismonitored by sight, sound, and smell. Following fermentation, the must is double-distilledin copper alembics, filtered and precisely blended to 84 proof. The final product has arobust profile with aroma of agave, soft fruit notes and semi-smoked character. MezcalDelirio de Oaxaca Joven: 100% agave and certified by the Mexican government /COMERCAM.
  • 17. Delirio de Oaxaca Reposado Brand DescriptionMezcal Delirio de Oaxaca Reposado is meticulously handcrafted under the supervision ofmaster distiller Fernando Santibañez. The heart of this reposado is produced at atraditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generationgrower and distiller. Delirio de Oaxaca Reposado is made with 100% naturally grown Agaveespadin cultivated using ancient processes. During its lifespan the agave receives onlywater and is affectionately cared for by expert Agaveros. After approximately seven years,the agave is harvested by hand and cooked for three days in an underground stone ovenheated with mesquite and copal. The cooked agave is then mashed by the tahona methodand naturally fermented in open pine vats. Following fermentation, the must is double-distilled in copper alembics, aged for two to four months in lightly toasted American oakcasks, filtered and precisely blended to 80 proof. The final product has a soft profile witharoma of agave and discreet smoke notes. Mezcal Delirio de Oaxaca Reposado: 100%agave and certified by the Mexican government / COMERCAM.
  • 18. Delirio de Oaxaca Añejo Brand DescriptionMezcal Delirio de Oaxaca Añejo is meticulously handcrafted under the supervision of masterdistiller Fernando Santibañez. This añejo is produced at a traditional palenque inMiahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Deliriode Oaxaca Añejo is made from two naturally cultivated agaves: Agave espadin and Agavemadre cuishe. After approximately seven years, the agave is harvested by hand and cookedfor three days in an underground stone oven heated with mesquite and copal. The cookedagave is then mashed by the tahona method and naturally fermented in open pine vats.Following fermentation, the must is double-distilled in copper alembics, aged for aminimum of 12 months in moderately toasted new American white oak casks, filtered andprecisely blended to 80 proof. The final product has a robust woody profile with elegantsweet notes from aging in new casks and thin fruity notes from the blending of two agaves.Mezcal Delirio de Oaxaca Añejo: 100% agave and certified by the Mexican government /COMERCAM.
  • 19. Tasting NotesMEZCAL DELIRIO JOVEN • Appearance • Clarity: Pure • Legs: Moderate • Color: Translucent • Nose • Condition: Strong characteristics of traditional mezcal • Development: Initially robust with citrus fruits and Agave espadin notes that finish with pepper and chili • Character: Robust, solid • Palate • Sweetness: None • Body: Ponderous • Intensity: Deep-rooted • Mouthfeel: Multifaceted • Character: Vigorous, semi-smoky • Alcohol: Defined • Finish: Lasting • Conclusions • Quality: Unusual, different, markedly Agave espadin and smoky character • Origin: Matatlán, Oaxaca, Mexico
  • 20. Tasting NotesMEZCAL DELIRIO REPOSADO • Appearance • Clarity: Clean, bright • Legs: Peaceful • Color: Golden • Nose • Condition: Strong characteristics of traditional mezcal combined with discreet smoky and Agave espadin flavors. • Development: Initially robust, softly blending with discreet smoky aromas and slightly herbal notes in the finish • Character: Soft but defined • Palate • Sweetness: Medium • Body: Moderate • Intensity: Deep-rooted • Mouthfeel: Multifaceted • Character: Soft • Alcohol: Intermediate • Finish: Enduring • Conclusions • Quality: Handcrafted traditional mezcal with a profile of agave and discreet smoky characteristics. • Origin: Miahuatlán, Oaxaca, Mexico
  • 21. Tasting NotesMEZCAL DELIRIO AÑEJO • Appearance • Clarity: Clean, brilliant • Legs: Passive • Color: Gold, slightly reddish • Nose • Condition: Traditional mezcal with elegant notes of sweet vanilla and robust wood • Development: Characteristics of two types of agave combined with elegant fruity flavors and a robust woody profile • Character: Robust woody profile • Palate • Sweetness: Obvious • Body: Burly • Intensity: Deep-rooted • Mouthfeel: Multifaceted • Character: Robust • Alcohol: Low • Finish: Intense • Conclusions • Quality: Exclusive bouquet from different agaves; handcrafted processes and aging in new casks provide characteristics only found in Delirio de Oaxaca Añejo • Origin: Miahuatlán, Oaxaca, Mexico