Meticulously handcrafted

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

“The capital of Mezcal” Matatlan, Oaxaca

Produced at traditional palenques Mezcal Delirio de Oaxaca

Joven, Reposado and Añejo Mezcal Delirio de Oaxaca

From master distiller Fernando Santibañez Mezcal Delirio de Oaxaca

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

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

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

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

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

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

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

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 Mezcal Delirio de Oaxaca Aged for a minimum of 12 months in moderately toasted new American white oak casks

Appendix

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.

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.

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.

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

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: Miahuatl á n, Oaxaca, Mexico

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: Miahuatl á n, Oaxaca, Mexico