TOBALÁ (Agave Potatorum) 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.
TEPEZTATE (Agave Marmorata), an unusual slow growing agave, is most often found on rocky ledges and hillsides.
Tepeztate has a very distinctive erratic broad leaf structure, and can weigh as much as several hundred pounds. It cannot be cultivated on a large scale, and takes roughly 25 – 30 years to mature. As a result, nearly all Tepeztate mezcals available in the market today are made exclusively agave plants harvested in the wild.
Mezcals made from Tepeztate can be funky, and often have a highly vegetal, earthy, and herbaceous quality. Tepeztate is also known as Pichomel, Pichorra, or Pizorra in some regions of Mexico.
Master Mezcalero: Juan Hernández Méndez
Agave Varietals: Tepeztate, Tobalá
Scientific Names: Agave Marmorata; Agave Potarorum
Town / Municipality: Santiago Matatlán
Fermentation: Natural, Open-Vat Fermentation in Wood
Still Type: Copper Alembic
Date of Distillation: December 2017
Number of Liters in Distillation: 585 Liters
Tasting Notes: A true blend of 50% Tepeztate and 50% Tobalá, two agaves that are dramatically different in personality. This Tepeztate-Tobalá Ensamble is Tepeztate forward, meaning you will likely taste the green, vegetal, and drier notes of the Tepeztate first, before it expands into the Tobalá’s sweeter fruit notes and rounder body.
A verdant, precise and clean combination of grass and rainwashed limestone on the nose. Pear, green pepper, peppercorn and minerals on the tongue. Tempered by the smooth caramel notes and hint of smoke from the Tobalá.