This Anejo is produced at a traditional palenque in Miahuatlan, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Anejo is made from two naturally cultivated agaves: Agave Espadin and Agave Madre Cuishe. The agave is harvested by hand and cooked 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 is meticulously handcrafted under the supervision of Master Distiller Fernando Santibanez. After 25 years of working for large international companies mass producing Rum, Brandy and Tequila, Fernando decided to return to his roots in Oaxaca to make Artisanal Mezcal. His goal is to bring the legendary spirit to consumers around the world. He uses specific criteria to selct quality growers and distillers based on heritage, traditon, experience and terroir. Fernando personally oversees every step of the process to ensure the final product and consistently meets his defined specifications. Delirio de Oaxaca reflets Fernando's passion for making spirits by hand and with care.