Delirio Mezcal, now available in the US

1. Meticulously handcrafted

2. What is Mezcal?
Denomination of origin, 100% various types of agave
and regulated by the Mexican government

3. Matatlan, Oaxaca
“The capital of Mezcal”

4. Mezcal Delirio de Oaxaca
Produced at traditional palenques

5. Mezcal Delirio de Oaxaca
Joven, Reposado and Añejo

6. Mezcal Delirio de Oaxaca
From master distiller Fernando Santibañez

7. Mezcal Delirio de Oaxaca
Joven & Reposado: 100% Agave espadin
Añejo: 100% Agave espadin and Agave madre cuishe

8. Mezcal Delirio de Oaxaca
The agave is cooked in underground ovens heated by
mesquite (mesquite & copal for repo / añejo)

9. Mezcal Delirio de Oaxaca
The cooked agave is mashed by the tahona method

10. Mezcal Delirio de Oaxaca
The mash is naturally fermented in open pine vats

11. Mezcal Delirio de Oaxaca
The must is double-distilled in copper alembics,
filtered and precisely blended

12. Mezcal Delirio de Oaxaca
Delirio Joven
The final product has a robust
profile with aroma of agave, soft
fruit notes and semi-smoked
character
Precisely blended to 84 proof

13. Mezcal Delirio de Oaxaca
Delirio Reposado
The final product has a soft
profile with aroma of agave and
discreet smoke notes
Aged for two to four months in lightly toasted
American oak casks

14. Mezcal Delirio de Oaxaca
Delirio Añejo
The final product has a robust
woody profile with elegant
sweet notes from aging in new
casks and thin fruity notes from
the blending of two agaves
Aged for a minimum of 12 months in moderately
toasted new American white oak casks

15. Appendix

16. Delirio de Oaxaca Joven Brand Description
Mezcal Delirio de Oaxaca Joven is meticulously handcrafted under the supervision of
master distiller Fernando Santibañez. The heart of this joven is produced at a traditional
palenque in Matatlán, Oaxaca, by Abel Lopez, a third generation grower and distiller. Abel
cultivates Agave espadin to meet Mexican organic standards by Certimex. After
approximately seven years, the agave is harvested by hand and cooked for three days in an
underground stone oven heated with mesquite. The cooked agave is then mashed by the
tahona method and naturally fermented in open pine vats. The fermentation process is
monitored by sight, sound, and smell. Following fermentation, the must is double-distilled
in copper alembics, filtered and precisely blended to 84 proof. The final product has a
robust profile with aroma of agave, soft fruit notes and semi-smoked character. Mezcal
Delirio de Oaxaca Joven: 100% agave and certified by the Mexican government /
COMERCAM.

17. Delirio de Oaxaca Reposado Brand Description
Mezcal Delirio de Oaxaca Reposado is meticulously handcrafted under the supervision of
master distiller Fernando Santibañez. The heart of this reposado is produced at a
traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation
grower and distiller. Delirio de Oaxaca Reposado is made with 100% naturally grown Agave
espadin cultivated using ancient processes. During its lifespan the agave receives only
water and is affectionately cared for by expert Agaveros. After approximately seven years,
the agave is harvested by hand and cooked for three days in an underground stone oven
heated with mesquite and copal. The cooked agave is then mashed by the tahona method
and naturally fermented in open pine vats. Following fermentation, the must is double-
distilled in copper alembics, aged for two to four months in lightly toasted American oak
casks, filtered and precisely blended to 80 proof. The final product has a soft profile with
aroma of agave and discreet smoke notes. Mezcal Delirio de Oaxaca Reposado: 100%
agave and certified by the Mexican government / COMERCAM.

18. Delirio de Oaxaca Añejo Brand Description
Mezcal Delirio de Oaxaca Añejo is meticulously handcrafted under the supervision of master
distiller Fernando Santibañez. This añejo is produced at a traditional palenque in
Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio
de Oaxaca Añejo is made from two naturally cultivated agaves: Agave espadin and Agave
madre cuishe. After approximately seven years, the agave is harvested by hand and cooked
for three days in an underground stone oven heated with mesquite and copal. The cooked
agave is then mashed by the tahona method and naturally fermented in open pine vats.
Following fermentation, the must is double-distilled in copper alembics, aged for a
minimum of 12 months in moderately toasted new American white oak casks, filtered and
precisely blended to 80 proof. The final product has a robust woody profile with elegant
sweet notes from aging in new casks and thin fruity notes from the blending of two agaves.
Mezcal Delirio de Oaxaca Añejo: 100% agave and certified by the Mexican government /
COMERCAM.

19. Tasting Notes
MEZCAL DELIRIO JOVEN
• Appearance
• Clarity: Pure
• Legs: Moderate
• Color: Translucent
• Nose
• Condition: Strong characteristics of traditional mezcal
• Development: Initially robust with citrus fruits and Agave espadin notes that finish with
pepper and chili
• Character: Robust, solid
• Palate
• Sweetness: None
• Body: Ponderous
• Intensity: Deep-rooted
• Mouthfeel: Multifaceted
• Character: Vigorous, semi-smoky
• Alcohol: Defined
• Finish: Lasting
• Conclusions
• Quality: Unusual, different, markedly Agave espadin and smoky character
• Origin: Matatlán, Oaxaca, Mexico

20. Tasting Notes
MEZCAL DELIRIO REPOSADO
• Appearance
• Clarity: Clean, bright
• Legs: Peaceful
• Color: Golden
• Nose
• Condition: Strong characteristics of traditional mezcal combined with discreet smoky and
Agave espadin flavors.
• Development: Initially robust, softly blending with discreet smoky aromas and slightly
herbal notes in the finish
• Character: Soft but defined
• Palate
• Sweetness: Medium
• Body: Moderate
• Intensity: Deep-rooted
• Mouthfeel: Multifaceted
• Character: Soft
• Alcohol: Intermediate
• Finish: Enduring
• Conclusions
• Quality: Handcrafted traditional mezcal with a profile of agave and discreet smoky
characteristics.
• Origin: Miahuatlán, Oaxaca, Mexico

21. Tasting Notes
MEZCAL DELIRIO AÑEJO
• Appearance
• Clarity: Clean, brilliant
• Legs: Passive
• Color: Gold, slightly reddish
• Nose
• Condition: Traditional mezcal with elegant notes of sweet vanilla and robust wood
• Development: Characteristics of two types of agave combined with elegant fruity flavors and
a robust woody profile
• Character: Robust woody profile
• Palate
• Sweetness: Obvious
• Body: Burly
• Intensity: Deep-rooted
• Mouthfeel: Multifaceted
• Character: Robust
• Alcohol: Low
• Finish: Intense
• Conclusions
• Quality: Exclusive bouquet from different agaves; handcrafted processes and aging in new
casks provide characteristics only found in Delirio de Oaxaca Añejo
• Origin: Miahuatlán, Oaxaca, Mexico