Creador Tobalá Descansado

TOBALÁ DESCANSADO (rested 4 years in glass)

This agave potatorum, the agave used to make tobalá (toe-buh-LAH), was harvested in Santa Ana Tlapacoyan, near José Alberto’s pueblo San Bernardo Mixtepec, Oaxaca, and took 12-14 years to reach maturity. Originally from a production of 340 liters in 2019, 50 liters were set aside and rested (descansado) in glass for 4 years before being bottled and released for production. Resting in a neutral vessel such as glass allows the flavors and characteristics of the destilado to develop over time, resulting in round and very approachable agave spirits.

This 50-liter bottling is available exclusively at Mezcaleria Tobalá and Travis Heights Wine & Spirits in Austin, TX.

Tasting notes

Nose: fresh dates, caramel, cognac

Palate: soft and delicate, apple cider, rawhide, cinnamon

Finish: long and viscous, figs and apple

More tasting notes: Mezcal Reviews

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Production Notes

Species: Agave potatorum

Alcohol by volume (ABV): 48.3%

Source: Cultivated in Santa Ana Tlapacoyan, Zimatlán Region, Oaxaca

Elevation: approximately 1468 meters

Age of maguey: 12-14 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: Natural 4-7 days in buried 90 liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60 liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch number: JATD1122

Batch size: 50 liters (60 bottles)

Produced: Jan 2019 (340 total liters)

Tech sheet (PDF)

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