Master Mezcalero: Juan Hernández Méndez & Hortensia Hernández Martínez
Agave Varietals: Tobalá
Fermentation: Natural, Open-Vat Fermentation in Wood
Still Type: Copper Alembic
Date of Distillation: December 2017
Number of Liters in Distillation: 525 Liters
Nose: Clay, fresh grass, flowers, shiso leaf, tropical fruit.
Palate: smooth & round; wet stone, pepper, tropical fruit, herbs, balanced with a slight sweetness of the finish.
This mezcal always makes us think of dessert, and would make a fabulous after-dinner digestif with dessert or on its own. Banana foster, creme brûlée, banana pudding … The possibilities are endless.
TOBALÁ (Agave potatorum)
Tobalá is the Yoda of all agaves. It is small and cute, but fierce and wise.
Tobalá is a small broad-leafed agave that grows best in rocky craggy soil in shady areas at high altitude. It takes about 12-18 years to mature, depending on climate, terroir, and other factors.
Perhaps due to the high altitudes where it flourishes, Tobalá typically yields a highly approachable yet sweet, mellow, floral mezcal with round mouth feel. Tobalá can be cultivated and has been cultivated with some success. Nonetheless, partially due to the long time it takes to mature, most Tobalá mezcals in the market today are prepared from wild agaves.