El Jolgorio Tobala Mezcal

One of the smallest varieties of agave used to make mezcal, Tobalá is often referred to as the “King of the Wild Agave.” Historically, Tobalá was the most common variety in Oaxacan mezcal after Espadín to be distilled in single varietal batches. A rare treat by any measure, Tobalá today represents only around 2% of the agave growing in Oaxaca.

• Mezcal produced in Santiago Matatlán, Oaxaca
• Maestro Mezcalero Gregorio Martinez Jarquin
• 100% Tobalá (Agave potatorum)
• Practicing organic agriculture
• Cooked in a conical earthen pit oven
• Milled using horse-driven stone tahona
• Naturally fermented in open-air wooden tanks (tinas)
• Distilled twice using traditional copper pot stills