Del Maguey Single Village Madrecuixe San Luis Del Rio Mezcal

Madrecuixe is the mother cuishe — a tall, thin-trunked wild Agave karwinskii that grows like a small tree in the dry valleys and takes well over a decade to mature — and Del Maguey's comes from the family that makes Vida. Ron Cooper, the Taos artist who founded Del Maguey in 1995 on the single-village idea, has worked with Paciano Cruz Nolasco of San Luis del Río since the beginning; Del Maguey calls him a legend and one of the greatest mezcal producers the world will ever know, and his son Marcos now carries the tradition. The village sits in a river canyon where the Red Ant River flows, and its mezcals reflect the land: dry and smooth, strong and resilient. Wild madrecuixe, roasted in an earthen pit, crushed by tahona, fermented naturally in wood, and twice-distilled in wood-fired riverside copper stills, bottled at around 47% ABV; check your label. Karwinskii agaves bring a character espadín can't: expect a nose of green herbs, wet stone, and a faintly vegetal, bell-pepper note over the San Luis del Río house's clean, integrated smoke, opening into a lean, mineral palate where cooked-agave sweetness is held in check by a savory, slightly bitter-green edge and a peppery lift, finishing long and dry. Honest note: a connoisseur's single-agave sipper, subtler than espadín and priced for the rarity. In a copita, neat. The mother cuishe, from a legend's palenque.

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