Tobalá Mezcal
Tobalá has been used in mezcal production for centuries in Oaxaca's mountain communities, but gained international attention through Del Maguey's single-village exports in the late 1990s-2000s. Its wild-harvest nature and 10–15 year maturation created the conservation crisis now documented by IUCN's Vulnerable designation.
Flavor Profile
Floral-Aromatic + Tropical-Lush — the anti-smoke mezcal. Dominant nose: jasmine, orange blossom, gardenia, honeysuckle. Palate: passion fruit, mango, ripe papaya, white peach, bright acidity like crisp white wine. Texture: lighter than Espadín, almost ethereal. Smoke is present but a whisper — behind three curtains of floral and fruit. The mezcal that breaks every assumption. Most people who say they don't like mezcal love Tobalá.