Tobalá Agave is considered medicinal since pre-Hispanic times, it is a wild aromatic maguey (Potatorum) that is located in the mountains or rocky cliffs and slopes with difficult access, it is manually harvested by farmer.
As the name suggests, wild agave is not harvested like most plants used to make mezcal. Drinking mezcal made with this variety is a special experience.
Harvesting them from the earth, the maturation time is between 20 to 25 years.
Its cooking is done in a conical stone oven and its distillated in clay, copper and glass stills.
The agave Tobalá is considered medicinal since the Pre-Hispanic era, wild maguey “Potatorum” that is located in the mountains or rocky cliffs and slopes with difficult access. Farmers harvest them from the land. The maturation time is between 20 and 25 years. Its ideal environment is temperate and arid, having smoky, light and subtle flavors. Its cooking is done in a conical stone oven and its distillate in clay, copper and glass stills. [/ Caption]
Tobalá wild agave mezcal is meant to be tasted slowly and directly with no mixers.
Mezcal Avispón Tobalá