Delirio Mezcal Anejo

Delirio Mezcal Añejo is the result of an ancient technique perfected over generations in Oaxaca. Produced in a traditional palenque in Miahuatlán, this spirit is derived from two natural agave species, Agave espadin and Agave madre cuishe, which are carefully harvested by hand after seven years of growth. The agave hearts are slow-cooked in an underground stone oven over a period of three days using mesquite and copal, then mashed via the tahona method and left to ferment naturally in open pine vats.

Following fermentation, the resulting must undergoes a double distillation in copper alembics before it is aged for at least 12 months in lightly charred American white oak barrels. The final spirit presents a balance of woody depth and subtle sweetness, with a hint of fruity nuance contributed by the blend of two agave varieties. Add this distinctive spirit to your collection and savor a legacy of ancestral traditions with every sip.