Handcrafted in the heart of Oaxaca, Mexico (Santiago Matatlan, Cuilapam and Tlacolula Valley), this mezcal is a blend of Tobala and Espadín agaves. Grown for at least 12-15 years, the agaves are baked in 40-ton batches for a full 7 days. Notably smaller than Espadín, Tobala requires eight times more hearts to produce the same amount of mezcal, contributing to its rarity. Utilizing organic wild yeast for fermentation and a double copper still distillation process, this mezcal is a testament to traditional Oaxacan craftsmanship.
