Del Amigo Mezcal Joven

Del Amigo is made in Santiago Matatlán, Oaxaca, by Enrique Jiménez, the maestro mezcalero behind Fidencio Mezcal, and it is sold as the everyday, cocktail-friendly sibling of that brand. The agave is estate-grown Espadín (Agave angustifolia), harvested capón, meaning the flower stalk was cut so the plant kept concentrating sugars in the piña. What sets it apart is a split production method: half of the piñas are roasted in an earthen pit over volcanic rock and black oak for smoke, and the other half are cooked with dry radiant heat for a cleaner agave flavor, so the finished mezcal reads agave-forward with smoke as a supporting note rather than the headline. Milling is likewise half tahona, half roller mill. Fermentation is wild, in pine vats, and the mezcal is double distilled in two 500-liter copper alembic stills, then bottled at 43% ABV. The producer's tasting notes are roasted agave and citrus on the nose, subtle smoke, black pepper and mineral on the palate, and a rich, medium-bodied, clean texture. Made by the same hands as Fidencio at a lower price, it has become a go-to for mezcal Negronis, Palomas and margaritas that still want real pit-roasted character.

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