Koch El Maguey Tepeztate

GROWN ON CLIFF FACES — Wild Tepeztate clings to rocky outcrops and is left for twelve to fifteen years before harvest, then made into mezcal in the valleys around San Baltazar in Oaxaca GREEN AND PEPPERY — Vegetal and herbal throughout, with tarragon, jalapeno and orange peel up front, then boiled agave and vanilla across a slightly viscous body and a bright finish COPPER POT DISTILLED — Pinas roast in an underground oven, get crushed by stone, ferment in wooden vats on airborne yeast and run twice through a copper alembic with nothing added afterwards NEAT AND UNHURRIED — Serve at room temperature in a copita with no ice, give it a minute to settle, and try it beside ceviche, grilled vegetables, goats cheese or a squeeze of lime SCARCE BY NATURE — Few plants reach maturity and fewer still get distilled, so the 70cl bottle lands as a serious present for agave collectors, milestone birthdays, anniversaries or Christmas