Description

Available for In-Store Pickup, Local Delivery (San Francisco) & California Shipping Only

"The mezcal that master mezcaleros drink"

From the Producer~

Tobala tasting notes: Not as citrus or fruit forward as most Tobalas can be. Grapefruit pith, buttermilk, sarsaparilla, creamy texture. 100% Wild Tobala, matured at 12 years in the mountains

Region: San Dionisio, Ocotepec, Oaxaca - few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate.

Master Mezcalero: Justino García Cruz

Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days

Fermentation: Open encino oak wood vats, 3-5 days Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagaso); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.