- Mezcal produced in Santiago Matatlán, Oaxaca
- Maestro Mezcalero Gonzalo Martinez Sernas
- 100% Tobalá (Agave potatorum) matured between 8–16 years
- Cooked in conical earthen pit oven using pine and mesquite wood
- Milled using traditional horse-drawn stone tahona
- Fermented in Encino oak vats (tinas) using proprietary well water
- Distilled using traditional clay pot Filipino still
- Rested 21 months in glass
- Fruit and umami meet on the nose with distinct aromas of strawberry, sesame seed, candied orange, and the vaguest hint of a Cajun crab boil. The initial palate bursts with dry soil, thyme, coriander, and a touch of rosemary—an herbal explosion! Fennel seed and lemon zest swoop in to mellow the midpalate, and traces of fresh leather, pineapple skin, and candied strawberry make subtle appearances as the finish slides back into the dusty ground.
- 48% ABV (ABV may vary batch to batch)
Info
Sizes Available
| Full Bottle | MX-XMC-04-NV | 6/750ml |
Tasting Notes
Tobalá is among the smallest agave used to produce mezcal, sometimes demanding up to three harvested plants to make one liter of alcohol. For this expression, the plants were cooked in earthen ovens, milled using a traditional, stone tahona mill, fermented in wooden vats, and distilled using a traditional, clay pot still.
Fruit and umami meet on the nose, with distinct aromas of strawberry, sesame seed, candied orange, and the vaguest hint of a Cajun crab boil. The initial palate bursts with dry soil, thyme, coriander, and a touch of rosemary—an herbal explosion! Fennel seed and lemon zest swoop in to mellow the midpalate, and traces of fresh leather, pineapple skin, and candied strawberry make subtle appearances as the finish slides back into the dusty ground. This is as earthy and rugged as Tobalá comes. 48% ABV (ABV may vary batch to batch)