The fruit forward, easy sipping Del Maguey Vida is an approachable introduction to the spirit. Wall Street Journal 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 Forward Mezcal is mostly produced in the Oaxaca region of Mexico, and the locals personify the artisanal approach to distilling. We’re seeing a resurgence of these types of independent distilleries around the world, but in Oaxaca – they’ve been doing it for generations.

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.” 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. Though Chichicapa bears many of the same production methods as Vida, the resulting flavors are entirely their own.

Aurelio Tobon

Swanson agrees, adding, “Mezcal is one of the most labor-intensive exports out there, and is culturally and historically the most significant product coming out of Mexico. It should be consumed with the appropriate respect for what goes into it,” she says, summarizing: “Buy small, buy private, do your homework.” However, 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.

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 Magueys 100% Tobala

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. The burgeoning popularity of Del Maguey has helped pave the way for a more diverse agave spirits landscape in the United States. Each release is produced by a different master distiller, having distinct characteristics for every bottle. 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.