Del Maguey Ibérico Mezcal is the brand's newest, most premium spirit, born of a collaboration between founder Ron Cooper and Chef José Andrés. The base spirit is Del Maguey Minero Mezcal, sourced entirely from the single village of Santa Catarina Minas, and the recipe is a variation on the method used to make their Pechuga Mezcal.
Instead of using a whole chicken breast in the distillation process, though, Del Maguey Ibérico uses a whole Spanish Ibérico de Bellota ham. The result was awarded Best New Product at the 2014 Tales of the Cocktail Spirited Awards, as well as the Chairman's Trophy at the 2014 Ultimate Spirits Challenge.
In 2011, Del Maguey was named Distiller of the Year at the San Francisco World Spirits Competition.