Puro
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Reposado
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Añejo
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DELIRIO
PURO

Maestro Gonzalez has overdone himself with this small batch blend. The two agaves compete for supremacy in an experience as wild and subtle as the mystery that is the Central Oaxaca Valley.

On the one hand, our strongest mezcal bears witness to the annual 340 days of sun its fiery agave receives for over 7 years. On the other hand, its remarkable smoothness points to the generation after generation artisanal perfection and hospitality of the Matatlán community.

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AGAVE
Espadín and Madre Cuishe ORIGIN
ORIGIN
Matatlán, Oaxaca Central Valley
PROCESS
  • Harvest
  • Cooking
  • Pressing
  • Fermentation
  • Distilation
Artisanal
  • By hand after 6 to 8 years of growth
  • Mesquite fueled underground stone oven
  • Horse drawn stone wheel
  • Juice and vegetal fibers in open pine vats (no added organisms)
  • 84 proof. Double distilled in mesquite heated copper alembics
DEGUSTATION
A riot of complex herbal aromas, robust earthy smoked flavors and a surprisingly smooth refreshing finish as crystalline as the bottle and its liquid.
DELIRIO
REPOSA

A very short lapse in oak casks leads to a rounder experience but without altogether eliminating the distinctive earthy taste that makes this Miahuatlán specialty such a remarkable appetizer

download pdf
AGAVE
Espadín and Madre Cuishe ORIGIN
ORIGIN
Miahuatlán. Oaxaca Central Valley
PROCESS
  • Harvest
  • Cooking
  • Pressing
  • Fermentation
  • Distilation
Artisanal
  • By hand after 6 to 8 years of growth
  • Mesquite fueled underground stone oven
  • Horse drawn stone wheel
  • Juice and vegetal fibers in open pine vats (no added organisms)
  • 84 proof. Double distilled in mesquite heated copper alembics
DEGUSTATION
A riot of complex herbal aromas, robust earthy smoked flavors and a surprisingly smooth refreshing finish as crystalline as the bottle and its liquid.
DELIRIO
AÑEJO

4th generation maestro mezcalero Ricardo Gonzalez’s masterpiece, this fiery blend of the best agave in the Central Oaxaca Valley has been expertly mellowed by the wood without losing its delirious sun and mineral heart

download pdf
AGAVE
Espadín and Madre Cuishe ORIGIN
ORIGIN
Matatlán, Oaxaca Central Valley
PROCESS
  • Harvest
  • Cooking
  • Pressing
  • Fermentation
  • Distilation
Artisanal
  • By hand after 6 to 8 years of growth
  • Mesquite fueled underground stone oven
  • Horse drawn stone wheel
  • Juice and vegetal fibers in open pine vats (no added organisms)
  • 84 proof. Double distilled in mesquite heated copper alembics
DEGUSTATION
A riot of complex herbal aromas, robust earthy smoked flavors and a surprisingly smooth refreshing finish as crystalline as the bottle and its liquid.
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