Koch El Maguey Tobasiche

TWELVE YEAR OLD MAGUEY — Wild Tobasiche grows tall and narrow, more like a palm than an agave, and is cut after twelve years for Adrian Bautista to distil in Rio de Ejutla, Oaxaca ANISE AND GINSENG — A savoury, herbal profile with white peppercorn, clove and wet gravel on the nose, then baked sweet potato, orange peel and toasted chestnut across a medium body SMALL BATCH, NO ADDITIVES — Pinas are roasted underground, crushed, fermented on airborne yeast and twice distilled in copper, with the lot number and litre count printed on every label NEAT IN A COPITA — Pour a small measure at room temperature without ice, give it a minute to open, and drink it beside grilled meat, aged cheese or something with chilli and fresh lime RARELY SEEN ON SHELVES — Very few producers release this variety at all, so the 70cl bottle makes a considered present for agave collectors, milestone birthdays, anniversaries or Christmas