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March 2017
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At this years Tales of the Cocktail in New Orleans I went to the mezcal tasting on the sunday. There was a new product there from Del Maguey to try which is their latest addition of single village mezcals, – the Vida.

Vida is primarily made for mixing, but it sips well and was made to be more affordable yet still made with premium handcrafted spirits and is produced without any chemicals or colorings and is distilled twice. Its made together with Paciano Cruz Nolasco who produces one of my favorites in the Del Maguey range, the San Luis del Rio, which – you also can find in the Crema which is the one I like the most.

Vida is produced exactly like it has been since 400 years according to the local tradition using small-batch distillation with only the agave heart and water in the mezcal, nothing else.

You`ll find all kinda flavors in this – honey and fruit, vanilla and roast agave…its smoky and spicy, sweet and sour.

OK, I think its time to mix something up..

And with these two drinks i`m trying to capture the summer and make it stay for just a little more…ignoring the cold temps outside…with that gentle little touch of smoke that you get from good mezcals.



1 oz Del Maguey Vida

1 oz green chartreuse

1 oz fresh pink grapefruit juice

0.5 oz fresh lime

0.5 oz Trader Tiki`s vanilla syrup

2 dashes Trader Tiki`s falernum bitters

Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside and garnish with a lime rose.



1 oz Del Maguey Vida

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime juice

0.25 oz sugar cane syrup (Petit Canne)

2 dashes Bittermen`s grapefruit bitters

2-3 dashes Bittermen`s Xocolatl Mole bitters

Top with Ting

Crushed ice

Lime for garnish

Shake all ingredients except Ting with ice and strain into a glass with crushed ice. Top up with Ting and garnish with a spiraled lime.

If you can`t find Ting, use another grapefruit soda or use fresh grapefruit juice.

How to make a spiraled lime:

Stick bamboo skewer through the lime from top to bottom. Then cut around the lime in a spiraled manner from top to the bottom and all the way in to the stick. Take out the skewer and carefully stretch out the spiraled lime a bit before placing it in the glass.

I think Vida is an excellent mezcal and I liked to mix it with the crema which adds a little bit extra creamy sweetness…

You can read more about Del Maguey mezcal here.

8 comments to DEL MAGUEY VIDA

  • I’m definitely looking forward to grabbing a bottle of that the next time I order from DrinkUpNY. They have it at a pretty respectable price and everything I’ve read makes it sound like pretty tasty stuff.

  • Oh man, how much I miss mezcal!
    It´s one of the things I’m running really short and can´t get here in Brazil.
    You really went over the border with the garnishes this time! Love them!

  • Vida beats out everything in that price range ($40 American). It will have to do until I feel up to paying $130 for their Tobala…

  • Most of the Del Maguey offerings are way out of my price range, so I really hope this product shows up near me soon. I’ve grown tired of Monte Alban being the only affordable mezcal here.

  • Despite my ability to afford high-end mezcal, your post inspired me to play around this evening an find something the ubiquitous gusano-laden Monte Alban works well in. The result is a pretty straightforward mezcal sour that I’m actually really enjoying. Riffing on a pisco sour (easily my favorite of many lovely egg-containing cocktails) and an old recipe attributed to NOPA San Francisco that I found at mezcal.com a while back. I’m sure it would be even better with a quality mezcal, but for now I’ll have to make do with the pedestrian stuff:

    Mezcal Sour

    • 1.5 oz mezcal
    • 0.5 oz brandy
    • 1.25 oz fresh lime juice
    • 0.75 oz simple syrup
    • 3 dashes Peychaud’s bitters
    • 1 egg white

    shake 1x without ice then 1x with. Strain into chilled cocktail glass, add 10 drops Ango, taking time to draw a pretty design on the egg froth with a toothpick or bar straw.

  • Jordan, its good value for the money!

    Thanks Tony! next time in Nola..we gonna make sure u get some mezcals to bring home right?

    Well Frederic..there`s so many good DM mexcals..;-) my fav is still the crema, will most likely always be;-)’

    S&R. “less good” or bad mescal is a universe away from good. Keep an eye out for this one and if u one day can, get the crema.

  • Very nice !
    How do you do those 2 garnishes ?

  • Well, the description for the lime spiral is there in the post..and the lime rose is just a piece of lime peel wrapped up to a rose..

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