Product of: Mexico
This unique mezcal is distilled with an Ibérico de Bellota ham (butchered from Spanish free-range acorn-fed black-footed Ibérico pigs) hung in the top of the still. The idea to use Bellota ham came from Chef Ruben García, part of Spanish American chef, José Andrés’ Think Food Group.
The idea to distil a mezcal with Bellota ham came about in 2012 when José Andrés’ research and development team, led by Ruben García, visited the Del Maguey distillery in Santa Catarina Minas, Oaxaca. There they witnessed production of Del Maguey’s Pechuga mezcal which involves triple distillation with wild mountain fruits, almonds, white rice and a whole chicken breast (pechuga). Ruben suggested using Ibérico ham in place of chicken to Ron Cooper, founder of Del Maguey, and a couple of months later Ruben send a leg of Ibérico ham to Ron for the first test distillation.
Review and Tasting
Sampled on 01/08/2015
(sample bottle Lot. SOM 135) Crystal clear.
Iberico Bellota ham cubes, almond, baked apples, vanilla custard and black currant jam with wood bonfire smoke. Faint rose blossom emerges with time.
Huge! Sweet, meaty and jammy with berry fruit, rose blossom and smoky bacon. Bellota ham notes grow with successive sips.
Salty dry Iberico ham with charcoal barbecue smoke and spice.
Dried salty meat with subtle smoke, berry fruit jam and subtle floral notes. Wonderfully complex this explodes with flavour.