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Mezcal/Del Maguey San Pablo 750 ml
Del Maguey San Pablo 750 ml
$126.99
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About this bottle
Del Maguey San Pablo Ameyaltepec is a single-village mezcal from Del Maguey, produced in the town of San Pablo Ameyaltepec in Puebla, Mexico — one of the few expressions in the Del Maguey lineup sourced outside Oaxaca. It's made in small batches using traditional methods and bottled at 47% ABV. The nose leads with tropical fruit, peach and banana alongside bright floral lilac and a touch of cream and caramel; the palate is smooth and complex, carrying that same tropical fruit and floral character through to a long, sweet-salty finish. A good pour for drinkers who already know Espadin mezcal and want to taste how much a single village can change the spirit.
How to drink Del Maguey San Pablo Ameyaltepec
Treat it like a sipping spirit rather than a mixer — a small copita at room temperature lets the lilac and stone-fruit character come through, and ice just mutes it. If you do want it in a cocktail, that floral profile holds up well in an Oaxacan Old Fashioned built with agave nectar instead of simple syrup.
Tasting notes
NoseTropical fruit, peach, banana, floral lilac, hints of cream and caramel
PalateSmooth and complex with abundant tropical fruit and floral character
FinishLong, sweet-salty and complex
Specs
Mezcal94.0 proof · Puebla, Mexico
Shipping & delivery
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Questions about this bottle
How should Del Maguey San Pablo Ameyaltepec be served?
Sip it neat at room temperature in a small glass or copita — chilling or icing it mutes the floral and fruit character that makes single-village mezcal worth seeking out.
What cocktails work well with this mezcal?
Its floral, tropical-fruit profile holds up well in an Oaxacan Old Fashioned or a mezcal Negroni, where it stands in for the base spirit.
What village is this mezcal from?
It's produced in San Pablo Ameyaltepec, a town in Puebla, Mexico — one of the few Del Maguey village mezcals sourced from outside Oaxaca.
Who is Del Maguey?
Del Maguey is the mezcal brand credited with introducing single-village, artisanal mezcal to the U.S. market in the mid-1990s, working directly with village mezcaleros rather than a single large distillery.
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