Details
- Location: San Luis Amatlán, Oaxaca
- Agave: Tobala / A. potatorum
- Maestro Mezcalero: Diego Lucas García
- Quantity: 82 bottles
- Batch: Lot TB091822
- ABV: 49.7%
- Tasting keywords: Powdered sugar, lactic acid, candied rose petals.
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Nose
A lovely bouquet of candied rose petals and violets that dissolves into an ethereal mixture of aloe and allspice.
Taste
Opens with powdered sugar, evolves into mineral and wet cardboard before a final dash of lactic acid at the end. Others said “pineapple custard” “not overly hot” “very balanced” “full of creaminess.”
Production Details
- Agave sources: Caponed tobala.
- Roast: Underground conical oven.
- Crush: Wooden mallet
- Fermentation: Wild native yeasts.
- Distillation: Copper pot stills.
Background Notes
Diego collected about 680 kilos of tobala, the fruit of 37 agaves, to make this batch. He harvested them during the August full moon and distilled the mezcal during the last three weeks of September so that it would be ready for Dia de los Muertos. They kept 14 liters for their own use and sold the rest exclusively to Tahona Mercado. They’ve been doing this in his family ever since his grandfather was distilling.
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