Del Maguey Tobala Mezcal

The first wild varietal mezcal available in the United States. Tobala is a different agave altogether, smaller and broader-leafed than espadin, growing only in the highest canyons in the shade of oak trees, the way truffles do. It takes about eight tobala pinas to match one espadin, and the plants are twelve to eighteen years old when harvested.

At Santa Maria Albarradas, Rogelio Martinez Cruz roasts them for a full month underground over oak, far beyond the usual few days. Sanctified spring water goes into the mash, fermentation runs six to eight days on wild yeast, and it is twice distilled in copper. Sweet and fruity on the nose, with mango and cinnamon on the palate and a long, extra smooth finish.

For a world of ways to enjoy it, tap 'Cocktails with this ingredient' and browse the recipes on Difford's Guide.

ABV 45% | 750ml | Mexico