{"product_id":"del-maguey-iberico-mezcal","title":"Del Maguey Iberico Mezcal Tequila","description":"\u003cp\u003e\u003cstrong\u003eDel Maguey Iberico is a unique collaboration between Del Maguey founder Ron Cooper and James Beard Award-winning chef Jose Andres and his ThinkFoodGroup team — a mezcal produced using a third distillation in which legendary Iberico de Bellota ham (free-range, acorn-fed black-footed Iberian pig from Spain) is incorporated into the still, drawing on the same ancient pechuga distillation tradition as Del Maguey's Pechuga but replacing the chicken breast with one of the world's most prized cured meats.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe concept bridges the culinary worlds of Oaxacan mezcal tradition and Spanish gastronomy in a way that should not work on paper but produces a spirit of extraordinary complexity. The Iberico de Bellota ham — known for its intense umami, nutty fat character, and deep savory complexity from acorn-fed free-range pigs — contributes those same qualities to the mezcal vapor during the third distillation. The result is a mezcal that carries a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, and dark fig — alongside a big, round, full-bodied palate and a long finish of roasted root vegetables, terracotta minerality, and umami that is unlike any other spirit in the Del Maguey range.\u003c\/p\u003e\u003ch3\u003eTasting Notes\u003c\/h3\u003e\u003cul\u003e \u003cli\u003e \u003cstrong\u003eNose:\u003c\/strong\u003e Spicy florals of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003ePalate:\u003c\/strong\u003e Enters the mouth like caramel — round, soft, gentle, and full-bodied with a big middle palate\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eFinish:\u003c\/strong\u003e Long with roasted root vegetables and umami, leaving terracotta, slate-like minerality, and a touch of salinity\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eSpecs\u003c\/h3\u003e\u003cul\u003e \u003cli\u003e \u003cstrong\u003eProducer:\u003c\/strong\u003e Del Maguey Single Village Mezcal x ThinkFoodGroup (Chef Jose Andres)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eStyle:\u003c\/strong\u003e Triple distilled — third distillation with Iberico de Bellota ham (free-range, acorn-fed black-footed Iberian pig)\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eTradition:\u003c\/strong\u003e Pechuga distillation tradition — Oaxacan pre-colonial method\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSize:\u003c\/strong\u003e 750ml\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eBrowse all \u003ca href=\"\/collections\/mezcal\"\u003emezcal at Wooden Cork\u003c\/a\u003e.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does Del Maguey Iberico use ham in mezcal production?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Iberico draws on the pechuga distillation tradition — a raw ingredient suspended in the still vapor during a third distillation. Instead of chicken breast (Pechuga) or wild fruit, Iberico uses legendary Iberico de Bellota ham from acorn-fed free-range Spanish pigs, contributing umami, minerality, and savory depth to the mezcal vapor.\"}}]}\u003c\/script\u003e","brand":"Del Maguey","offers":[{"title":"Default Title","offer_id":42904543461447,"sku":"618397201384","price":209.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0687\/0640\/2375\/files\/zdaeywohc7f9rcjh4til.jpg?v=1782425516","url":"https:\/\/bourbonnest.com\/products\/del-maguey-iberico-mezcal","provider":"Bourbon Nest","version":"1.0","type":"link"}