Por Lo Bueno Tepextate Mezcal Joven, Oaxaca, Mexico

Por Lo Bueno Tepextate Mezcal Joven is a remarkable expression of one of Oaxaca's rarest and most revered wild agaves. Produced from 100% Agave marmorata, this artisanal mezcal showcases the extraordinary complexity that develops during the plant's exceptionally long maturation, often requiring two to three decades before harvest. Crafted in San Dionisio Ocotepec using traditional methods, it offers a deeply layered and authentic portrait of one of mezcal's most prized varieties.

Product Details:

• Founder: Richard H. Meyer
• Agave: 100% Agave marmorata (Tepextate)
• Origin: San Dionisio Ocotepec, Oaxaca, Mexico
• Alcohol: 46% ABV
• Agave Age: 20-30 years
• Production: Approximately 60 lbs of agave piña per litre of mezcal
• Certification: Certified by the Consejo Regulador del Mezcal (CRM)
• Scarcity: Tepextate accounted for less than 1% of all mezcal produced in 2023

Sensory Description:

Crystal clear in appearance, the nose opens with distinctive aromas of warm stone, sea breeze, cracked black pepper, leather, fresh bark, and wild grasses. The palate is rich, textured, and beautifully structured, revealing flavours of blueberry, blackberry, raw cane sugar, wet stone, and earthy minerality wrapped in a pleasantly chewy mouthfeel. The finish is long, savoury, and complex, lingering with herbal spice, mineral tension, and subtle natural sweetness that highlights the remarkable character of mature wild Tepextate.

Distiller's Background:

Por Lo Bueno Mezcal was created by Richard H. Meyer as a tribute to the friendships, traditions, and artistry surrounding authentic Oaxacan mezcal. Inspired by decades of sharing mezcal with German painter Enrique Luft, whose artwork appears on the labels, the brand celebrates the philosophy behind its name, "Por Lo Bueno," meaning "To all that is good." Family-owned and bottled at origin in San Dionisio Ocotepec, Por Lo Bueno works with traditional artisanal production methods that honour the region's heritage while showcasing the individuality of rare agave varieties through carefully crafted small-batch mezcals.

Serving Suggestions:

Serve neat at 18-20°C in a traditional veladora, copita, or small tulip-shaped tasting glass to appreciate its evolving aromatics and layered complexity. Allow the mezcal several minutes to open before sipping slowly. Pair with aged Manchego, Oaxaca cheese, roasted almonds, toasted pepitas, grilled mushrooms, roasted cactus, barbacoa, slow-cooked lamb, grilled ribeye, mole negro, smoked pork, duck breast, dark chocolate with sea salt, dried figs, roasted pineapple, or citrus-marinated seafood. Its earthy mineral profile also complements ceviche, grilled octopus, roasted vegetables, and dishes featuring fresh herbs, chiles, or wood-fired flavours.