This Tobalá 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.
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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.
Master Mezcalero: Juan Hernández Méndez
Agave Varietal: Tobalá
Scientific Name: 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: 525 Liters
Tasting Notes: Banana, cooked maguey and adobo on the nose. Quince and vanilla on the tongue, with the lingering lovely round sweetness of caramel. The slightest hint of spiciness and hot smoke.
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.