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If there was ever a mezcal OG, it has to be agave Tepextate. Uncultivated, it grows wild in its natural habitat on the rocky mountainsides of Ejutla, south of Oaxaca City. This agave varietal has one of the most extended maturation cycles of at least 15 years and is limited in abundance. From the agave Marmorata family, one might strongly argue why it’s the best mezcal to sip, period. For the record, if you come across the spelling of this mezcal as “Tepeztate”, it’s the same maguey plant. Much like our wild Tobala, gathering agave Tepextate is extremely laborious because the heavy piñas have to be carried a quarter to a half mile by man before being placed on a mule to be hauled another four and a half miles to the palenque. It is cooked in an underground pit with limestone for three days, mashed, and then fermented in open-air wood vats for eight days. Uncommonly, it is distilled only once by Maestro Mezcalero Eugenio Lopez Garcia with a “refrescadera” to preserve the smell and flavor of the wild plant. With an aromatic nose and a palate that’s balanced between its natural sweetness and oak root flavor, it’s agave rich. Savor Dos Gabachos wild Tepextate with a neat pour or over a single ice cube for the full tasting experience.