Del Maguey Single Village San Pablo Ameyaltepec Mezcal

San Pablo Ameyaltepec is Del Maguey's Puebla village — a Mixtec community in the state's southern mountains where Ron Cooper found a mezcal tradition older than the Oaxacan borders it sits beside. Cooper, the Taos artist who founded Del Maguey in 1995 on the single-village idea, bottles it from the palenque of Aurelio González Tobón and family: two wild agaves, papalote (Agave cupreata, the fruit-forward mountain agave of Guerrero and Michoacán) and pizorra (a local Agave marmorata), roasted in an earthen pit, crushed, fermented naturally, and twice-distilled in copper, bottled at 47% ABV. Master of Malt describes papalote and pizorra meeting Puebla terroir — clean, fruit-forward, and subtly spiced, with a nod to Oaxacan tradition. Expect a nose of ripe tropical fruit and florals from the papalote with a green, savory, faintly vegetal edge from the pizorra, over a clean, gentle smoke, opening into a bright, layered palate where fruit sweetness meets minerality and warm spice, the two agaves trading places through the sip, finishing long and elegant. Honest note: this is a single-village sipper from a region most drinkers don't associate with mezcal at all — and one of the more distinctive bottles in the Del Maguey range for exactly that reason. In a copita, neat. The certified-organic hand-blown bottle with the Ken Price label. Puebla's mountains, two wild agaves, one family.

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