Mezcal Tobala Del Maguey

The Mezcal ‘Tobala’ represents one of the most prized distillates produced by the mezcalera Del Maguey, an expression of a single ancient variety of agave. It is believed that Tobala was one of the first varieties of agave distilled by the indigenous populations of the state of Oaxaca, the chosen land of mezcal. Tobala, also known as the “king of agaves,” prefers rocky soils and high altitudes and requires as much as 10-15 years to reach full maturity. Furthermore, the heart of the agave is so small that it takes 8 of them to match the volume of that of other more common varieties, such as the Espadin agave.

Del Maguey Mezcal ‘Tobala’ is produced with only Tobala variety agave grown in the tropical heights of the village of Santa Maria Albarradas, surrounded by fruit trees and rose bushes. After 10-15 long years, when the plant has reached full maturity, the cutting is carried out to extract the sugary core of the agave, locally called piña due to its appearance similar to that of pineapple. This is followed by a long cooking process of 30 days and the grinding of the piña to extract the sugary juice contained within, which then undergoes spontaneous alcoholic fermentation thanks to the sole intervention of indigenous yeasts. The fermented liquid is then subjected to a double distillation process in wood-fired copper stills and the distillate is finally bottled directly, without any aging in wood.

The appearance of the Mezcal ‘Tobala’ from the Mexican producer Del Maguey is transparent and crystalline. On the nose, sweet fruity and floral notes of mango and white flowers meet smoky hints and touches of cinnamon. Unique mineral scents complete the olfactory context. Creamy and enveloping on the palate, characterized by a salty finish of remarkable persistence.