Del Maguey Single Village Mezcals are created in extremely small quantities following traditional production methods developed in the 16th century. The hearts of the agave are roasted over hot stones in a put in the ground for three to five days while covered in earth, ground to a mash using horse-powered stone mills, and then naturally fermented in wooden vats. The spirit is then created using two slow distillations in wood-fired clay or copper pot stills. The result is unlike any spirit you have experienced before. Smoky, earthy, and stunningly complex, each bottle is a unique experience.
Del Maguey Tobala is a particularly special bottling. Made only from the wild, rare Tobala agave--a much smaller variety that grows in the shade of oak trees in the highest altitude canyons--this is a distinctive incarnation of mezcal that is rarely seen outside of the villages that produce it. Exceptionally aromatic and flavorful, Del Maguey Tobala displays notes of mango, papaya, grilled pineapple, cinnamon, pepper, mineral, and smoke. Only 600 bottles were produced.
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