Mezcal Amaras Cupreata

Amaras Cupreata is the Guerrero mezcal from the house that made Verde a Wine Enthusiast entry point — and its agave is on the IUCN endangered list. Amaras is the mezcal arm of Casa Amaras, which plants agave for every bottle sold and works with maestros across Oaxaca and Guerrero; Cupreata comes from the Sierra Madre del Sur of Guerrero, where Agave cupreata — maguey papalote, found only on the mountain slopes of the Balsas basin in Guerrero and Michoacán — grows wild at 4,000 to 6,000 feet, matures in eight to twelve years, and dies after flowering once, which is why it can't be cloned and must be grown from seed. Amaras sources it from sustainably managed communal wild stands, roasts it in an earthen pit, crushes it by tahona, ferments with wild yeast in wooden vats, and double-distills in copper, bottling at 41% ABV. Cupreata is the fruit-forward agave: expect a nose of ripe tropical fruit, honey, mango, and green herbs over a gentle mountain smoke, opening into a round, sweet-savory palate with cooked agave, citrus, and a mineral thread, finishing long and soft — less heat and more perfume than Oaxacan espadín. My Annoying Opinions reviewed it in a week of mezcal alongside the Derrumbes range. Honest note: Guerrero mezcal is rarer on shelves than Oaxacan, and papalote is the state's voice. For a Margarita with fruit, an Oaxaca Old Fashioned, or neat. Guerrero's papalote, from seed.

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