Del Maguey Iberico mezcal is the brain child of Ron Cooper, Chef Jose Andres and Chef Ruebn Garcia. When the team went on a research tour of Del Maguey's Santa Catarina distillery in 2012, they witnessed the production of traditional pechuga mezcal and the idea was born to replace the chicken breast with the legendary Iberico ham from Spain.
Iberico de Bellota ham is free-range, acorn-fed, black-footed Iberico pig from Spain. This Del Maguey Iberico is a Minero mezcal that undergoes a third distillation where the magic happens . The leg of ham is hung in the atmosphere of the still and a 24 hour distillation process begins. This artisan craft ensures the resulting mezcal is a crystal clear liquid that is not dominated by any one flavour, it is perfectly balanced. This is truly Mexico in a bottle.