The Tobala maguey is found growing naturally only in the highest altitude canyons in the shade of oak trees like truffles.

Tobala’s form is different than the maguey Espadin (sword) or maguey Azul (blue). It is smaller and broader leafed. It takes about eight piñas (agave hearts) to equal one piña from either of the more commonly propagated and cultivated Magueys.

The pueblo is surrounded by a mountainous, tropical microclimate. We keep our production limited, to not mess with nature and to continue with the traditional way… being very careful to never over harvest the Tobala and allow mother nature to do her job.

“This is one of the great connoisseur’s drinks of the world, in any category. Produced from wild agaves harvested at high altitude, it is a seductively dislocating, subtly knit but extreme stream of sensory information.” – Forbes Life

AROMA: A potent nose of charred oak, burnt rubber, bell pepper and granite. Hints of mango, apricot, aloe, dried sagebrush and pine soon follow.
TASTE: Full bodied but not oily, there’s a hot-sweet smoke with bitter greens and a whisper of roofing tar on the tongue. The earthy rustic character is tempered by just the right amount of sweet agave. There are lots of layers to discover. Finishes long and utterly pleasurable with smoke, earth, and fruit lasting through and through.
ENJOY: Sipped slowly. Take your time and “kiss” this mezcal. Look past the alcohol and unlock a hidden world of agave goodness
Notes from https://www.mezcalreviews.com/mezcal/del-maguey-tobala & http://delmaguey.com/tobala

• Village: Santa Maria Albarradas
• Palenquero: Rogelio Martinez Cruz, Leopoldino Miranda
• State: Oaxaca
• Region: Sierra Norte
• Maguey: Tobala
• Agave Species: A. potatorum
• Age of Maguey: 12-18 years
• Elevation: 1700 M (5577 feet)
• Roast Duration: 30 days
• Type of Wood: Oak
• Milling: Molino, Horse
• Size of Tinas: 1400 L
• Fermentation Duration: 6-8 days
• Water Source: Spring
• Still Type: Copper
• Still Size: 350 L
• ABV of Mezcal: 45%