Our Tobala has a sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. The pueblo elevation is around 8,200 feet, with a mountainous, tropical microclimate. Traditionally the high mountain village's government Municipios permit their producers to cut Tobal several months per year - including the month before the village's patron saint's fiesta! They normally produce about 400 liters a year, which is almost totally consumed during the fiesta week.We had been purchasing 25 liters a year from a rare, remote, high mountain producer for our personal use. We have the great fortune to have convinced the Municipio to allow our Zapotec palenquero to produce an extra 450 liters for Del Maguey this year. We had thought to institute a program of replanting from seed but after tasting other tobala mezcals cultivated by humans... we decided to keep our production limited, to not mess with nature and to continue with the traditional way... being very careful to never overharvest and allow mother nature to do her job.False Mezcal labeling in the commercial production towns and sales in cities is endemic to Tobal , Pechuga, as well as Minero. There is no way to find a TRUE bottle of any of these special mezcals any place in Mexico, including Oaxaca, other than the village they were made in or from Del Maguey!The 2007 vintage of this special elixir (with extremely exceptional aromatics this year) is available in a hand numbered, limited edition of 600 Emerald green, 750 ml bottles, with the above label and comes in a hand-woven natural colored Palm-fiber Basket.
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