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Ron Cooper, Del Maguey Single Village¨ Mezcal founder, and Chef Jose Andrés, and his team at ThinkFoodGroup, worked collaboratively to create Del Maguey Iberico, a unique mezcal made with Iberico de Bellota ham, the legendary ham made of free-range, acorn-fed, black-footed Iberico pigs from Spain. This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. It enters the mouth like a caramel, and is round, soft and gentle, full-bodied, with a big middle palate. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.
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