We cooked this batch of Tobalá during the spring – the best season to cook Tobalá if you are looking to maximize the production of mezcal. Crazy rains fell this year during the fermentation of our batch of Tobalá. The rains caused the temperatures to fall below normal and this slowed the fermentation process. As a result, the flavors have been concentrated giving this batch of our Tobalá its unique characteristics and taste.”
Tobalá is the only wild species that has been “domesticated,” although not 100%. Fifteen years ago, all the Tobalá used to make mezcal was 100% wild. Today, we at Noble Coyote, have done what many back then said was impossible: domesticate the wild Tobalá in order to ensure its continued availability for making fine mezcal. We can brag that we were part of the domestication of Tobalá which has helped protect this species in the wild...
Tasting Notes: The nose opens with smoky bacon and fireside smoke aromas, with wood and spice. Smoke gives way to bacon fat, earth, dried orange peel and pepper into a long robust finish.
Maguey: Tobalá
Agave: Potatorum
Region: Oaxaca
Bottle Size: 750mL
ABV: 48%
