El Mero Mero Tobala

El Mero Mero Tobala is made with Agave Potatorum in San Dionisio, Ocotepec, Oaxaca. With very little rainfall, the agave here grows low to the ground in order to absorb as much water as possible.  It is a very small wild type of maguey found in the mountains so in order to produce mezcal a lot of magueyes are needed. The plant takes more than 12 years to mature. Once harvested, it is crushed by tahona, fermented in Encino Oak tubs for 3-5 days, and distilled in copper. 

Maestra Mezcalera: Hidelberta Martínez Hipólito

Tasting notes: light milk chocolate nose, sweet grassiness, and light smoke. Slight thickness on the palate with no burn, very round and pleasing. It has sweet chocolate and cheese notes, with a sweet grassiness and light smoke.

48% abv