Mezcalero: Alberto Morales
Roast: Roasted with pine in underground conical pit.
Crush: Horse drawn tahona
Still: Copper alembique
Fermentation: 10-12 day fermentation in open air pine vat with wild yeasts.
Notes: Part of Wahaka's "Traditional" line teir Tobalá was grown in the wild and harvested after 12 years.
Purchase Link: https://www.oldtowntequila.com/wahaka-tobala-mezcal/