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  1. Meticulously handcrafted

  2. Durango Tamaulipas San Luis Potosi Zacatecas Guanajuato Guerrero Oaxaca 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 Oaxaca Produced at traditional palenques

  5. Mezcal Delirio de Oaxaca Joven, Reposado and Añejo

  6. Mezcal Delirio de Oaxaca From master distiller Fernando Santibañez

  7. Mezcal Delirio de Oaxaca Joven & Reposado: 100% Agave espadin Añejo: 100% Agave espadin and Agave madre cuishe

  8. Mezcal Delirio de Oaxaca The agave is cooked in underground ovens heated by mesquite (mesquite & copal for repo / añejo)

  9. Mezcal Delirio de Oaxaca The cooked agave is mashed by the tahona method

  10. Mezcal Delirio de Oaxaca The mash is naturally fermented in open pine vats

  11. Mezcal Delirio de Oaxaca The 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 Description Mezcal Delirio de Oaxaca Joven is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. The heart of this joven is produced at a traditional palenque in Matatlán, Oaxaca, by Abel Lopez, a third generation grower and distiller. Abel cultivates Agave espadin to meet Mexican organic standards by Certimex. After approximately seven years, the agave is harvested by hand and cooked for three days in an underground stone oven heated with mesquite. The cooked agave is then mashed by the tahona method and naturally fermented in open pine vats. The fermentation process is monitored by sight, sound, and smell. Following fermentation, the must is double-distilled in copper alembics, filtered and precisely blended to 84 proof. The final product has a robust profile with aroma of agave, soft fruit notes and semi-smoked character. Mezcal Delirio de Oaxaca Joven: 100% agave and certified by the Mexican government / COMERCAM.

  17. Delirio de Oaxaca Reposado Brand Description Mezcal Delirio de Oaxaca Reposado is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. The heart of this reposado is produced at a traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Reposado is made with 100% naturally grown Agave espadin cultivated using ancient processes. During its lifespan the agave receives only water 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 oven heated with mesquite and copal. The cooked agave 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 two to four months in lightly toasted American oak casks, filtered and precisely blended to 80 proof. The final product has a soft profile with aroma 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 Description Mezcal Delirio de Oaxaca Añejo is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. This añejo is produced at a traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Añejo is made from two naturally cultivated agaves: Agave espadin and Agave madre cuishe. After approximately seven years, the agave is harvested by hand and cooked for three days in an underground stone oven heated with mesquite and copal. The cooked agave 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 a minimum of 12 months in moderately toasted new American white oak casks, filtered and precisely blended to 80 proof. 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. Mezcal Delirio de Oaxaca Añejo: 100% agave and certified by the Mexican government / COMERCAM.

  19. Tasting Notes • MEZCAL 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 Notes • MEZCAL 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 Notes • MEZCAL 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