Mezcal Union Viejo uses farm-grown maguey Espadin and wild maguey Tobalá. Due to the limited supply of agave Tobalá, the availability of this mezcal is much lower than Mezcal Union Uno. The name “El Viejo” is an homage to the old man who told the Union founders that the future mezcal would need to be…
Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, a leg of lamb,…
The lack of rain and limestone-rich soil of San Dionisio Ocotepec can be harsh on the Tobalá agaves, which take 12-15 years to reach maturity. Due to the long maturation times, only small batches of 150-200 bottles of Tobalá can be made at once….
Los Vecinos del Campo Tobala is made using maguey Tobala. It has earthy aromas with floral undertones and notes of citrus zest on the nose. Tasting notes include a sweetness followed by tropical fruits like mango and apple, with a spiced finish….
One of the most revered of all agave species due to its scarcity and relatively small physical size, Tobalá agave has a growing period of up to 30 years. Banhez Tobalá is known for its intense aromatics and smooth flavor profile with tasting notes consisting of green mango, leather, and fresh green herbs….
Don Lorenzo mezcals are produced in Santiago Matatlan, Oaxaca using traditional methods, which give them a cleaner, less smokey profile. This enables you to taste the difference in the specific agave in each mezcal. The Tobalá agaves are wild and about 15 years old….
A small agave varietal, the Tobalá, has broad, spade-like leaves. It’s compact size yields limited quantities of mezcal and takes 12-15 years to reach full maturation. It can only grow from seed and is becoming increasingly rare. Bright and fresh, this single maguey mezcal offers fruit-forward aromas of melon and apricot. A delicate balance of…
Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas with Wild Tobalá. Naturally fermented and twice distilled in wood-fired copper stills. Nose of fruit & florals, palate of mango, cinnamon & bright salinity with a long, creamy finish….
El Jolgorio was founded by the Cortés family, who have been making mezcal in Oaxaca since the 1840s. Growing wildly in high altitudes, the Tobalá’s relatively tiny size yields limited quantities of intensely aromatic Mezcal. Gregorio Martinez and Valentin Cortes make this delicious spirit with an artistry that is unsurpassed….