Pluma Negra Tobala is made with wild maguey Tobala that are harvested in the semi-tropical mountain climate of San Juan del Rio, Oaxaca. The agave are cooked in an underground oven, milled by a horse-drawn tahona, fermented in open-air pine vats using naturally occurring yeasts, and double distilled in a copper pot still.
Brand | Pluma Negra Mezcal
Mezcalero | Don Rodolfo Hernandez Aguilar
Agave Species | Agave Potatorum (tobalá)
Agave Variety | Tobala
Country | Mexico
State | Oaxaca
Mezcal Category | Mezcal Artesanal
ABV | 48%
Roast | Underground
Crush | Tahona
Distillation | Double distilled in copper
Tasting Notes | Click for Tasting Notes
Mezcalero | Don Rodolfo Hernandez Aguilar
Agave Species | Agave Potatorum (tobalá)
Agave Variety | Tobala
Country | Mexico
State | Oaxaca
Mezcal Category | Mezcal Artesanal
ABV | 48%
Roast | Underground
Crush | Tahona
Distillation | Double distilled in copper
Tasting Notes | Click for Tasting Notes