Del Maguey Single Village Tobaziche Mezcal

Tobaziche is an upright agave — a member of the Karwinskii family that grows like a small tree on the mountainsides and takes fifteen to twenty years to mature — and Del Maguey's is a benchmark of the style. Ron Cooper, the Taos artist who founded Del Maguey in 1995 on the single-village idea, bottles it from the palenque of Rogelio Martínez Cruz and Leopoldino Miranda in Santa María Albarradas, a Zapotec village high in the Sierra Norte: wild tobaziche, roasted in an earthen pit, crushed by tahona, naturally fermented in wood, and twice-distilled in copper, bottled at 47% ABV. Master of Malt calls it a Karwinskii classic — mountain-grown, slow to mature, lean, green, and expressive with crisp minerality — and Wooden Cork names it alongside Chichicapa and San Luis del Río as one of the brand's benchmark collector expressions. Expect the Karwinskii signature: a nose of green herbs, wet stone, and something faintly vegetal over a clean smoke, opening into a lean, bright, mineral palate with cooked-agave sweetness held in check by a savory, slightly bitter-green edge, finishing long and dry. Honest note: this is a connoisseur's single-agave sipper — subtler and more austere than espadín, and priced for the rarity of a two-decade agave. In a copita, neat, slowly. The certified-organic hand-blown bottle with the Ken Price label. One of the mountain villages' great mezcals.

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