Mezcal Delirio de Oaxaca, Mezcal Artesanal

The essence of Oaxaca's love, nature's passion, ancestral craftsmanship, and the aroma of the land are distilled in every drop of mezcal that swirls in the glass.

BENDITO DELIRIO MEXICANO

Tequila & Spirits Magazine Tasting Awards 2024.

Our History

Delirio de Oaxaca's roots can be traced back to over 13 years ago when a group of friends over their shared passion for mez. Drawn to the cultural heritage and customs of Oaxaca, they embarked on a journey to create their own brand of mezcal, giving birth to Delirio de Oaxaca.

The creation of the image, graphic design, and packaging of the mezcal bottle was a tribute to the drink's significance. The outcome was a sophisticated Art Deco style bottle, influenced by the agave plant, with every aspect reflecting the passion and essence of Oaxaca.

Delirio de Oaxaca is a renowned brand known for its high-quality mezcal Their bottles are adorned with agave fiber labels and hand-painted corks, making them a true masterpiece. With every sip, one can experience the essence of Oaxaca and its rich tradition, making Delirio de Oaxaca a symbol of love for this ancient beverage.

Honor to the Maguey

"Mezcal" is the Castilian version of the word "MEZCALLI", which originates from the Nahuatl language. "METL" means maguey or agave, while "IZCALLI" means cooked. Therefore, "MEZCALLI" refers to cooked maguey.

As José de Acosta stated in 1590, the maguey plant is a tree of wonders.

Magueyes are versatile plants that can thrive in various climates and soil types due to their ability to absorb nutrients from the ground. They typically grow at 400 meters above sea level but can also grow at sea level. Their unique rosette shape allows water to slide down towards the center of the plant, and their succulent physiology enables them to do photosynthesis on their entire surface. Magueyes flower at the end of their life, with most flowering in the shape of a floral rod.

Artisanal Process

1) The process of growing Agave (Maguey) begins with the selection of mature plants by the master mezcalero. Mexico, particularly the lands of Oaxaca, boasts a diverse range of agaves, each with its distinct character, flavor, and aroma. While Espadín agave is the most commonly used, other varieties such as madrecuix are also utilized by producers.

2) The process of harvesting and cooking mezcal involves cutting the leaves of the agave plant after obtaining the jima. A traditional earth oven is prepared using volcanic and river stones along with firewood. The slow cooking process takes around 3 to 4 days, during which smoking is crucial to release the sugars and enhance the flavors of the mezcal.

3) The first step in creating Mezcal is the traditional grinding process. The most common method is the Tahona, which involves using a stone mill powered by horses or donkeys to crush the agave fibers and extract the juice, known as "aguamiel". The master mezcalero then applies their ancestral knowledge and experience to this stage.

4) During the fermentation process, the mead is stored in wooden vats where natural yeasts work their magic by converting sugars into alcohol. The master mezcalero oversees this process and makes necessary adjustments to improve the fermentation process.

5) The fermented liquid undergoes two rounds of distillation in a copper still with temperature adjustments and selective cuts made to extract the pure essence of mezcal.

6) Rest and Maturation:
The duration of maturation for different mezcals varies depending on the decision of the master mezcalero. Some mezcals are rested in oak or oak barrels, while others are left in glass. This process requires patience and expertise, similar to raising a child.