That conversation could help demystify mezcal, casting aside its more daunting attributes. “The smoke that most people automatically associate with the category can be scary and off-putting. It was also to me at the beginning of my education,” Aredes says. When it comes to VIDA Puebla, Aredes commends its flavor profile.

I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits. This mezcal’s makers, Rogelio Martinez Cruz and his family, live in the mountain town of Santa Maria Albarradas (hence this mezcal’s subtitle, ‘The Wild Mountain Maguey.”) The burgeoning popularity of Del Maguey has helped pave the way for a more diverse agave spirits landscape in the United States. Each of these families produces on vastly different scales, varying not only in quantity but in agave varietals and production methods. While the ever-popular Del Maguey Vida might use electric milling to hasten the production process, expressions like Tobala and Las Milpas use traditional methods which have remained the same for over 200 years.

Aurelio Tobon

In a bowl, toss two cups of pepitas with 1 teaspoon of olive oil and 1 teaspoon of salt until fully coated. Many of these villages are known for ceramic work, textile weaving and natural dyes,” says Pelczer. “Mezcal is one of those artisanal products. So you’ll begin to see this phrase, ‘liquid art.'” My journey has seen me as an owner of sophisticated bars and renowned liquor shops, and even as a Mezcal distiller, honing the craft from scratch. I’m totally new to Mezcals, this is my first review so please bear with me… it’s a steep learning curve. I became curious about mezcal after reading the novel “Under The Volcano” by Malcolm Lowry. If you have not yet read it, you should it’s a classic. At first I tried a couple mezcal margaritas, enjoyed them and decided I should investigate further. Del Maguey (pronounced ma–gay), Single Village Mezcal was founded in 1995 by internationally renowned artist and Mezcal visionary, Ron Cooper. Ron introduced the world to previously unavailable 100% certified organic, artisanal Mezcal produced the original handcrafted way. Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Mexico, Del Maguey harnesses ancient, original organic processes. Combining these methods with varying micro-climates and terroir gives each creation its own unique, rich, sweet and smoky character. Every product in their collection is made by individual family palenqueros (producers) in old-style villages. They are the first producer to credit each product after the village where our liquid is made. When you see their beautiful green bottles you know it’s Del Maguey. Most of Del Maguey’s mezcals are distilled to proof, so the ABV will vary slightly between batches.

The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits. Nowadays, Del Maguey releases 25 bottles produced by ten families and nine different agave varietals. The new Del Maguey Vida Puebla is made from 100% Espadín agave, which is roasted underground and naturally fermented before it is distilled twice in copper stills. Many of us understand spirits brands as creating one liquid that goes through different permutations – in the case of tequila, typically the “three amigos” of Blanco, Reposado and Añejo. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.On the nose, I get super light smoke with notes of dried sage, mint, and basil, kind of like the feeling you’d get when walking into a botánica. On the palate, it’s like, ‘Hello, pyrazines!’ All kinds of roasted green veggie notes. Think bell pepper, asparagus, poblano peppers, and a really pretty sprinkle of florals and white pepper — a little more delicate while still offering an interestingly creamy body.” Del Maguey exposed me to a deeper view of what Mexico offers in its rich history and culture of food and beverage. It showcases that, like with wine, time, terroir, and the hands that create mezcal greatly influence the final result,” he says.

There’s an infinite quality to the culture. There’s so much richness and history, and we’re just scratching the surface with what we’re able to access in the U.S.” If you’re a fan of assertive, smoky espadín-based mezcals, go for Gracias a Dios ( view at Drizly). But if you’re a fan of fruity tobala agave, try Del Maguey Tobala instead ( view at Wine.com). All in all it’s not that bad, two and a half stars works. I would not say its complex, seems to get a bit better tasting after it sits in the glass for a while (Is that a thing?) It would be better if the notes of alcohol were not present. The word Mezcal comes from Metl or Mexcalmetl, the prehispanic Nahuatl language, meaning Agave. Today the commonly used word for Agave in Oaxaca is Maguey (pronounced ma-gay). For the mezcal-curious, it can be an intimidating category. Del Maguey’s newest launch, VIDA Puebla, serves as an introduction to the spirit and rounds out what is now known as the VIDA Collection in the Del Maguey portfolio. With a softer taste and an approachable 40 percent ABV, VIDA Puebla is made with newcomers in mind.His advice for someone who is new to the category? Start slow. “Take small sips — which is hard for many as people usually haven’t taken the time to sip any high-proof spirit in the past — and take the time to understand the different flavors,” he says. A good mezcal has a very different high than other spirits. After a sip, it seems my feet come off the ground a centimeter or two – a floating feeling— and an intense, comfortable connection with the earth and the sky. Next, the colors become a bit brighter, and if drinking with others, the connection between people gets stronger and the conversation more humorous and fluid. Del Maguey Founder Ron Cooper If we were going to make a 40 percent ABV mezcal, it was going to be the best 40 percent ABV mezcal out there,” Pelczer says. For Del Maguey, that means artisanal production, wild fermentation, and copper pot still distillation, among other things. “With VIDA Puebla, we’re incorporating the production style of San Luis del Rio and bringing it to a facility that’s able to scale the volume of production into the future. With this setup, VIDA Puebla gives us the opportunity to build a key bridge to the new-to-mezcal consumer,” Pelczer says. Why Bartenders Love Del Maguey Del Maguey harnesses ancient, original organic processes and combines them with the various local micro-climates to create different products with their own unique taste and character that vary from village to village. The high, narrow mountain valley mezcals are simpler, more subtle, drier and smoother, whereas the broad-low valley mezcals are fruiter, more complex and spicier. The mezcal is said to be ‘rich, yet mellow’ with notes of roasted agave, white peach, candied pine and ‘a gentle citrus lift’.

Mezcal is an agave-based spirit, and tequila, in fact, is a type of mezcal. Unlike the wider mezcal category, which encompasses spirits made from upwards of 30 different types of agave, tequila can be made only with blue agave in just five Mexican states. Production methods differ as well. Whereas the agave for tequila is steam-roasted, agave for mezcal is often pit roasted, giving it a smoky flavor. When you smell Del Maguey Tobala, you’re met with an immediate whiff I could only describe as halfway between fresh blueberries and stinky cheese. This odd duality carries over into the flavor, combining notes of pear, apple and citrus with a mushroom-tinted funkiness. Del Maguey, Looking ForwardHowever, it is crafted using traditional Mezcal methods, including cooking agave in underground pits using wood and coal as fuel sources, rather than steaming in the Tequila process. The iconic green bottle and distinctive artwork — all done by the late artist Ken Price, a close friend of the founder — never fail to draw a guest’s eye, according to Stanley. Besides the eye-catching bottle, he appreciates Del Maguey’s vast amount of expressions. “It has so many options for novice mezcal drinkers or big agave heads who want to dig into some rare agaves,” he says. Pelczer says that Del Maguey isn’t looking to expand anytime soon, but is always willing to make new connections within the community and see where it takes them. Pernod Ricard’s House of Tequila has added an ‘accessible’ mezcal to its Del Maguey portfolio. Del Maguey Vida Puebla has been described as an ‘accessible’ mezcal