Por Lo Bueno Cirial Mezcal Joven, Oaxaca, Mexico

Rare, expressive, and deeply rooted in Oaxacan tradition, Por Lo Bueno Cirial Mezcal Joven captures the singular personality of Agave Karwinskii in one of its most distinctive forms. Made from the tall, tree-like Cirial agave, historically used as natural fencing throughout Oaxaca, this artisanal mezcal is labor-intensive, scarce, and remarkably complex. With its earthy, savory, and subtly sweet profile, it offers a compelling look at one of mezcal’s most characterful agave varieties.

Product Details:

• Agave Variety: 100% Agave Karwinskii, Cirial subspecies
• Alcohol: 46% ABV
• Agave Age: 10–12 years
• Production Ratio: Approximately 30 lbs. of agave per liter of mezcal bottled
• Scarcity: Less than 1% of all mezcal produced in 2023 was 100% Cirial, according to COMERCAM
• Type: 100% Agave

Sensory Description:

Por Lo Bueno Cirial Mezcal Joven opens with an intriguing nose of green roots, fresh earth, cantaloupe rind, bay leaf, and meaty, savory depth. The palate is bold and textural, revealing flavors of cured meats, roasted sweet potato, pumpkin, cracked pepper, Brazil nut, berries, and dark chocolate. Its woody agave character brings structure and intensity, while a fatty, mouth-coating texture carries into a spicy, lingering finish. Complex and deeply distinctive, this mezcal balances rustic earthiness with unexpected richness and nuance.

Distiller's Background:

Por Lo Bueno Mezcal was inspired by a lifelong friendship, art, and the ritual of sharing mezcal. The brand’s story traces back to 1971, when founder RHM was introduced to mezcal in Pátzcuaro, Michoacán, by German painter H. G. Pavlata, also known as Enrique Luft. The name “Por Lo Bueno” comes from Enrique’s preferred toast, meaning “To All That Is Good”, a celebration of good companionship, good food, good conversation, good mezcal, and good art. The labels draw from Enrique’s paintings and engravings, connecting each bottle to a broader artistic and cultural tradition.

Serving Suggestions:

Serve neat at room temperature in a copita or small tasting glass to appreciate its layered savory, earthy, and spicy complexity. This mezcal pairs beautifully with roasted pork, grilled mushrooms, mole negro, charred vegetables, aged cheeses, dark chocolate, roasted nuts, and Oaxacan dishes with earthy or smoky depth. Its bold profile also makes it a fascinating choice for slow, contemplative sipping.