Tobal is the Yoda of all agaves. It is small and cute, but fierce and wise.

Tobal is a small broad-leafed agave that grows best in rocky craggy soil at high altitude. It takes about 12-18 years to mature, depending on climate, terroir, and other factors.

Perhaps due to the high altitudes where it flourishes, Tobal typically yields a highly approachable yet sweet, mellow, floral mezcal with round mouth feel. Tobal can be cultivated and has been cultivated with some success. Nonetheless, partially due to the long time it takes to mature, most Tobal mezcals in the market today are prepared from wild agaves.

This bottle of Mezcal Tobala is made from the wild agave Tobala, which is native to the Oaxaca region of Mexico. It is made in the traditional way, using a stone oven to cook the agave, and then fermented and distilled in copper stills. The result is a smoky, earthy spirit with notes of citrus, herbs, and spice. Enjoy it neat or in a variety of cocktails.