Del Maguey White Blend Mezcal Tobala
This mezcal showcases the 100% Agave espadin from which it's made. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The cooked agave is tahona mashed and naturally fermented in an open pine vat. A blanket of spider webs in the rafters of the distillery lends distinction to this process. Following fermentation, the must is double distilled in a copper alembic, filtered and precisely blended to 81 proof. The final product, perfected over generations, has earthy characteristics on the front palate which give way to citrus and rich vegetal agave notes that finish distinctively clean. A tinge of smoke complements these flavors without overwhelming the delicate balance found in Xicaru. Fernando is extremely proud to be able share his family's mezcal with you.<br/><br/>81 Proof<br/><br/>
External Reviews for Del Maguey White Blend Mezcal Tobala
It takes about eight Tobala pinas (hearts) to equal one pina from either of the more commonly propagated and cultivated Magueys. Whenever one mentions Tobala in a smaller village, the peoples eyes light up and a broad smile covers their face
This single village mezcal has a sweet, fruity nose with a mango and cinnamon taste and as smooth as silk.
Duub-Ba-La is the ancient Zapotec phrase describing this most rare mezcal made from the wild mountain maguey. Duub means maguey plant and Ba-la means house, therefore shade hence - the plant that grows in the shade. This maguey is found growing naturally only in the highest altitude canyons, growing in the shade of oak trees like truffles. Tobala's form is different than the maguey Espadin (Sword) or maguey Azul (Blue). It is smaller and broader leafed. It takes about eight Tobala pinas (hearts) to equal one pina from either of the more commonly propagated and cultivated Magueys. Whenever one mentions Tobala in a smaller village, the peoples eyes light up and a broad smile covers their face. They say their Ancestors, in times before the maguey began to be cultivated by man in lower altitude fields, always made their mezcal from this wild plant. Our Tobala has a sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. The pueblo elevation is around 8,200 fe