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Del Maguey Tobala Mezcal. Tobala takes its name from “duub-bá-lá”, the ancient Zapotec phrase describing this most rare mezcal made from the wild mountain maguey. “Duub” means maguey plant and “bá-lá” means house, therefore shade hence -- the plant that grows in the shade. This maguey is found growing naturally only in the highest altitude, shadowed canyons. Tobalá’s form is different than the maguey Espadin (Sword) or maguey Azul (Blue). It is smaller and broader leafed. It takes about eight Tobala piñas (hearts) to equal one piña from either of the more commonly propagated and cultivated Magueys /Agaves. Whenever one mentions Tobalá in a smaller village, the people’s eyes light up and a broad smile covers their face. They say their ancestors, in times before the maguey began to be cultivated by man in lower altitude fields, always made their mezcal from this wild plant. Del Maguey 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 Tobalá one month per year. 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. The owners of Del Maguey had been purchasing 25 liters a year from a rare, remote, high mountain producer for their personal use. They had the great fortune to have convinced their Zapotec palenquero to produce an extra 300 liters for Del Maguey this year. False Mezcal labeling in the commercial production towns and sales in cities is endemic to Tobalá, 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! All seven of our mezcals now certified organic by OCIA / USDA - both Process and Agaves |
