Mezcal, Tobala

• Maestro Mezcalero Francisco Hernandez
• Produced in San Baltazar Guelavila, Oaxaca
• 100% Tobalá (Agave potatorum) matured between 10–15 years
• Cooked in an earthen oven, milled using stone tahona, then fermented in wood vats (‘tinas’)
• Distilled twice using copper pot stills
• A delightful balance between earth and smoke, strawberries and cream with a pronounced salinity on the finish and a rich, silky mouthfeel
• 44.74% ABV (ABV will vary batch to batch)

Grown at high elevation (around 5,000 ft), tucked into the countryside surrounding the highly regarded mezcal-producing village of San Baltazar Guelavila, this is a benchmark example of delicious, classical Tobala.

Tasting Notes

Grown at high elevation (around 5,000 ft), tucked into the countryside surrounding the highly regarded mezcal-producing village of San Baltazar Guelavila, this is a benchmark example of delicious, classical Tobala. A delightful balance between earth and smoke, strawberries and cream, with a pronounced salinity on the finish and a rich, silky mouthfeel. The tiny Tobala agave, harvested wild at 10–15 years old, yields very low amounts of sugar (and thus, very small amounts of mezcal); it can take up to three plants to produce one bottle.  Which is a shame, because this is eminently quaffable—it’s hard not to drink it too quickly! Is there such a thing as summer porch mezcal? 44.74% ABV (ABV may vary batch to batch)

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