Agave Tobala Ancestral
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Damp terracotta, dark chocolate, fresh rain water and lemongrass on the nose. Anise, celery leaf and spearmint on the palate. Tio Pesca Tobala is made with wild maguey Tobala in the remote town of Sola de Vega, Oaxaca. The town of Sola de Vega is known for its clay pot distillation, and this clay-pot distilled mezcal is made by maestro mezcalero Fernando Mitra. The agave are slowly cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double dist...Read More...
Damp terracotta, dark chocolate, fresh rain water and lemongrass on the nose. Anise, celery leaf and spearmint on the palate. Tio Pesca Tobala is made with wild maguey Tobala in the remote town of Sola de Vega, Oaxaca. The town of Sola de Vega is known for its clay pot distillation, and this clay-pot distilled mezcal is made by maestro mezcalero Fernando Mitra. The agave are slowly cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.
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