Made starting from "Bio" espadin agave, which hearts are directly cooked in the ground for several days, then grinded with a mill pulled by a mule, Del Maguey mezcals are distilled in small copper and pot stills. Not mixed, they are distilled by some families in very small isolated villages in the state of Oaxaca, every mezcal carries the name of the village where it is made.This particular version, very rare (only 650 liters per year) has been distilled a third time in white rice and local fruits (pineapple, apples) while a chicken breast (pechuga) was suspended on the alembic. With a very thin look, the empty glass, by itself, reminds the entire universe of mezcal. - Fragrance: rich and oily. Like a liqueur wine, delivers citrus (grapefruit, lemon) ripe fruit (pear, plums) and exotic flavor (pineapple). Scents of spices (star anise) and camphor. This medicinal character is empathized by castor oil notes. - Taste: round but also tense. Fresh fruit (grapes, gooseberry) is energized by pure agave flavors. Its "bio" character transpires through its fruit crunchiness. It releases aromatic plants (marjoram, thyme, savory) but the agave, like a peacock tail, takes again the flavor palette. - Aftertaste: long and never ending. Agave this time is in the background, while salt make its appearance. The fruits become candied (apricot, figs, dates). Slightly smoked, it reveals minerals (lava and schist). The empty glass leaves chamomile and white mint scents.