El Occidental Mezcal Tobala

El Occidental Mezcal Tobalá is produced in Acatlán de Osorio, Puebla, crafted from 100% Tobalá agave (Agave potatorum), a small, slow-growing wild variety that takes 12 to 15 years to mature and yields limited quantities of intensely aromatic spirit. Sourced from high mountain terrain at 1,216 meters elevation, the agave is roasted for three days with wood and rocks in an earthen pit, ground with a mechanical roller mill, and fermented in wooden vats using deep well water and wild yeasts. The nose is smooth and distinctly floral, the high altitude and wild agave lending an aromatic lift that sets Tobalá apart from other varieties. On the palate, mineral and pleasantly bitter notes take the lead, with the natural sweetness of cooked agave emerging gradually alongside subtle fruit and herbal undertones. The finish is clean and refreshing, with a brief, bright echo of fresh agave.